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AboutEdit

This is a great, classic recipe for dill pickles. Dill pickles are tart and savory. They are great alongside a sandwich!

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IngredientsEdit

1 1/2 cups water
1/2 cup white vinegar
1 1/2 tablespoons pickling salt
2 -3 sprigs dill seeds
1 -2 garlic clove (optional)
1 dried hot pepper (optional)
1 quart small fresh cucumbers

DirectionsEdit

Using a soft vegetable brush, thoroughly scrub the cucumbers in cool running water. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.

Put however many quart canning jars that you need into a canner and cover them with water; bring to a boil and boil for 10 minutes.

Make the brine with the water, vinegar and salt; put them in a pot and heat until the salt is dissolved.

Put a couple good heads of dill seed into each sterilized jar. Seed heads should be well-formed but still green. Add a clove of garlic and/or a hot pepper if desired. Pack the jar with the cucumbers.

Pour the hot brine over them, and cap at once with a sterilized lid. Do not hot water process. Store jars on newspaper in case they overflow while fermenting.Can be opened in 6 weeks but much better after 6 months!

Source: Food.com

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