German Dills

1. This is exactly how recipe was written.

2. Soak cucumbers overnight in clear water.

3. Boil brine; cool overnight.

4. In morning cut cucumbers into the size desired.

5. Pack in jars.

6. Place pieces of dill on top.

7. Add 1/2 teaspoon alum to each jar.

8. Heat the above solution.

9. Pour over pickles hot and seal ( I think you have to waterbath).

10. These will remain crisp for a year.

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Nutrient	Quantity
Carbohydrates	2.2227 g
Energy	50.19 kCal
Water	461.1585 g
Calcium, Ca	40.43 mg
Sodium, Na	16.69 mg
Manganese, Mn	0.5951 mg
Fructose	0.717 g
Sugars, total	0.956 g
Selenium, Se	0.239 g
Ash	0.5722 g
Copper, Cu	0.0357 mg
Iron, Fe	0.478 mg
Carbohydrate, by difference	2.2227 g
Phosphorus, P	19.12 mg
Glucose (dextrose)	0.239 g
Zinc, Zn	0.0956 mg
Magnesium, Mg	16.69 mg
Potassium, K	174.47 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 cup	0	0	0
Vinegar	1 cup	50.19	2.2227	0
Cucumber	0	0	0	0
Alum	4 teaspoons	0	0	0
Water	3 quarts	0	0	0
dill	8 heads	0	0	0