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Dill Pickles

2 quarts water
1 quart white vinegar (5% acidity)
3/4 cup canning salt*
fresh garlic cloves
fresh dill
fresh grape leaves
Finger-size cukes

In sterilized canning jars, put 1 large head dill, at least one
large clove garlic, sliced; pack cukes into jars. Put another head
of dill on top along with a grape leaf. Bring the brine ingredients
(vinegar, water, salt) to a boil and fill jars to about 1/2 inch
from top. Seal with 2-piece lids and rings and process in a boiling
water bath 5-8 minutes to ensure seal. Ready to eat in about 8
weeks. That quantity of brine is about 7 quarts worth. *NOTE:
Those are Mom's proportions; some in the family have reduced the
amount of salt to as little as 1/2 cup.

If you're working with fewer cukes, the amount of brine can be
reduced -- just do the math.

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