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LOCATION: Recipes >> Preserving >> Garlic Dills 01

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Garlic Dill Pickles

20 4-inch Kirby cucumbers, unpeeled
6 stalks fresh dill
8 cloves garlic
1 teaspoon alum
1 cup salt
12 cups water
4 cups white vinegar

Wash cucumbers and let stand in the refrigerator overnight.

Put cucumbers in a 1 gallon crock and add the dill, garlic and
alum. In a large saucepan, over medium high heat, add water, salt
and vinegar. Bring to a boil and pour over cucumbers. Let cool
then place in refrigerator to chill.

Will keep in the refrigerator for up to 6 weeks. Wait at least 3
days before serving.

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