Salt Pickles

Salt Pickles

Salt Pickles, a vintage canning recipe


1 quart vinegar
2 quarts water
3/4 cup salt
1 teaspoon mustard seeds
2 teaspoons dill
1 garlic clove per gallon
2 jalapeno peppers per gallon (poke holes in peppers)


Wash and remove ends from cucumbers. Put in jars. 

Mix all ingredients together and heat to boiling. Pour liquid mixture over cucumbers and seal jars tightly. 

Turn jars over for jars to seal. 

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