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Dill Pickle Recipe


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SB's Dill Pickle Recipe
In June 16th letter, Barb asked for a dill pickle recipe. This is my favorite. Are you familiar with Clausens? This is a clone and easy. A gallon of cucumbers, 1/3 cup dehydrated minced onion, 2 tsps dehydrated minced garlic or 6 cloves, minced, 1 1/2 tsp mustard seeds,, 4 tsp dill seed, 1 1/2 quarts water, 2 cups cider vinegar 1/2 cup canning salt. Slice cukes lengthwise into quarters and add to jars Boil all the rest together for 5 min to dissolve the salt and wake up the flavors. Cool, pour over the pickles and let set on the counter for 3 days, turning them occasionally. Then refrigerate. They are ready to eat and will keep for a year. Do not use store bought cukes, they have wax on them. Sounds like a big quantity, but you'll wish you made more.

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