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LOCATION: Recipes >> Preserving >> Kosher Dills 04

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Kosher Dill Pickles

1 quart water
1 pint vinegar
1/2 cup salt
3 lbs. small pickling cucumbers

Bring water, vinegar and salt to a boil and remove from heat. Pack
fresh cucumbers in sterilized jars.

To each quart jar add:

2 large heads dill
2 tsp. mixed pickling spices
2 small red hot pepper pods, seeds removed
2 cloves garlic

Pour liquid over slowly, fill jars and seal. Process in boiling-water
bath 20 minutes for quarts. Pickles are ready in six to eight weeks.

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