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Dill Pickles - Bev Emigh

Instructions:
Approx 1 lb of baby dills = 1 quart jar of pickles
Recipe makes enough brink for approx 12 quart jars.

13 cups water
4 cups vinegar
3/4 cup salt
1 cup sugar
1 whole chili for each jar (optional)
enough peeled cloves of garlic for 1 for each jar (optional)
Dill

Soak cucumbers in very cold water for a few hours to make them crisp.
Dry them and pack in sealers with whole clove garlic (more to taste), whole chili, at large crown of dill flower. Bring the water,vinegar,salt and sugar to a boil til salt and sugar dissolved. Pour over the cucumbers in each jar. Keep the rim of jar clean or wipe clean as these are not processed, they are a hot pack and will seal if rims clean.
Do not be tempted to try them for at least 2 weeks.

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