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10-12 sm. cucumbers
1 1/2 c. vinegar
16 garlic cloves
Bunch of dill weed
1/4 c. salt

In pan boil vinegar and 6 cups water. Let cool and add salt. Wash cukes then let soak in water for about 20 minutes.

In a gallon jug cover bottom with dill weed and 8 pieces crushed garlic. Cut off tips of cukes and put in the jar. Cover top with dill weed and 8 pieces of garlic, crushed. Add cool water mixture. Seal and let set for 1 week in the refrigerator. Enjoy.


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by on May. 24, 2012 at 12:00 PM
Replies (11-12):
momma-flynn
by Greta on May. 24, 2012 at 4:01 PM

 

Quoting mrswillie:


Quoting momma-flynn:

I love dill pickles! I just made my first batch & am waiting anxiously to see how they turned out.  

Good luck!  Do you do any other canning?  I make salsa, spaghetti sauce, apple sauce and apple butter.

 This is my first year with a garden, so hopefully I will be doing a lot of canning over the summer. I'm learning about it little by little.

powow65
by kimmy on May. 24, 2012 at 4:05 PM
major yumo!
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