This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
If you want to spice up your dills a little you will find this recipe from Mrs. John Gunderman, 619 E. LaSalle Ave., very delicious.
Dill Pickles.
Select medium-sized cucumbers; wash gently and cover with clear water. Next day, drain and wipe dry; pack in half-gallon jars with plenty of dill between layers.
To each jar, add two small red peppers or one-half large one, one level teaspoon white pepper, two bay leaves and a thin slice of horseradish root.
To six quarts of water, add one pound rock salt (use no other) and one level teaspoon powdered alum. Heat this mixture to boiling point and add one quart cider vinegar and pour over pickles, covering them well. Seal while hot.