Name: Dill Pickles
Ingredients: 1 quart vinegar; 6 quarts water; 1 pint salt

Dill Pickles

Ingredients

1 quart vinegar
6 quarts water
1 pint salt

Directions

Mrs. Sam Mayer.
1 quart vinegar. Red peppers.
1 pint salt, scant. Speck of alum.
Soak pickles over night in cold water. Let the above in- gredients come to a boil, and pour over pickles. Then can.
Pickles and Relishes. 3°5

Nutrition, whole recipe (rough)

3Calories

0 gProtein

0 gFat

0 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.