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DILL PICKLES

1 dozen medium to large cucumbers, sliced to fit jars
2 quarts water
1 quart vinegar
1 cup non iodized salt
2 Jalapeno peppers in each jar
dillweed in each jar
pod garlic
sliced green tomatoes (optional)
sliced onions (optional)

Bring water, vinegar and salt to a boil. Pour over (prepared jars
ready for canning) and seal. Let set for 6 weeks.

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