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LOCATION: Recipes >> Preserving >> Dill Pickles 11

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Dill Pickles
Yield: 16 servings

4 lb small cucumbers
4 qt water
1 qt vinegar
1 c salt
dill weed
garlic cloves
alum

Let water, vinegar and salt come to a boil. Set aside. Put dill
and 1 clove garlic in bottom of jar. Prick cucumbers with fork
before putting in jar. Put 1 t alum in each quart. Fill jar with
brine. Seal tight and let stand until clear before using.

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