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GARLIC AND DILL PICKLES (Dottie and Terese's)

BRINE:
1 qt. cider vinegar (5%)
3 qts. water
1 c. Kosher salt (non-iodized)

Bring to a boil. Clean quart jars, lids and scrub 1/2 bushel small cucumbers. Pack jars with 3 whole, peeled garlic cloves and a sprig of fresh dill on the bottom. Add cucumbers til jars are full and top with 3 garlic cloves and another sprig of dill. Fill jars one at a time with boiling brine leaving 1/2 inch headspace. Seal at once. Process in a boiling water bath. If the jar doesn't "ping" for the seal you can refrigerate and use as is. Age for 2 months.

Aug., 2000



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