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LOCATION: Recipes >> Preserving >> Dill Pickles 04

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Easy Dill Pickles
Yield: 12 servings

4 dozen pickling cucumbers
1 bunch dill
1 qt cider vinegar
8 c water
1 c pickling salt
1 cloves garlic, peeled

Wash the cucumbers and remove any stems. Cover with cold water and
refrigerate overnight or for several hours. Pack the cucumbers into
pint jars as tightly as possible. Poke in 2 springs of dill. Bring
the cider vinegar, water, salt and garlic cloves (12 to 16 cloves
depending on your taste) to a boil. Boil for 2 minutes. Fish out
the garlic cloves with a slotted spoon and put one in each jar (or
to taste) while the brine cools slightly.

Pour the hot brine into the jars and seal. Makes 12 pints.

Note: Pickling cucumbers are cucumbers that are not less than
3-inches long and not more than 4-inches long.

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