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Dill Pickles

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

10 lb Small cucumbers (up to 12)
1 1/2 ga Vinegar
1 1/2 ga Water
1 c Salt
1 Clove garlic, peeled
1 tb Pickling spices
Several sprigs of fresh dillweed
1 tb Dill seed
1 pn Alum (do not use if using lime, see Note)

INSTRUCTIONS

PUT IN EACH JAR
You can keep pickles whole or slice them. Wash pickles and cut stems off if
left whole, or slice with food processor. Stir vinegar, water and salt
together in large pan and let it just come to a boil. Have hot jars ready
and put in garlic, pickling spices, dill, dill seed, and alum (if you did
not use lime). Packthe jars with cucumbers. Ladle hot vinegar mixture into
jars to within 1/2-inch of top of jars. Remove air bubbles, wipe rims of
jars, and seal. Process in water canner for 10 minutes. Makes 9 to 10
quarts.
NOTE: If you soak pickles in food-grade lime and water, they will stay very
crispy. Put pickles in 3 quarts of water with 1/2 cup pickling lime and
leave for 24 hours. Rinse pickles thoroughly and proceed with recipe. Do
not use alum if you are using lime. Posted to fatfree digest V97 #139 by
ReddHedd@aol.com on Jul 5, 1997

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