Morrison Illinois 1910 – 1930

July 28^th 1925

Dill Pickles                                           

6 quatrs of water, 4 cups vinegar, 1 lb. course salt, 1 heaping teasp. Powdered alum; boil & pour over pickles, hot.  Soak pickles 24 hrs.  Soak pickles 24 hrs. in cold clear water, scrub off & dry with cloth.  Pack in bottles; for every 2 quart jar put in 1 big spray of dill, 4 or 5 bay leafs, about 2 pieces of horse radish root, big as your finger, 1 slice red pepper, 1 slice green pepper, 1 teasp. Whole black pepper.

Mrs. Ida Thomas

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