DILL PICKLES
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20 small pickling cucumbers, sliced in half lengthwise
2 – 3 pieces of fresh dill
1 clove garlic, split
1½ cups water
½ cup white vinegar
1 Tbs sea salt
sterilized mason jars
1. Wash and scrub cucumbers and pack in sterilized mason jars. Add a sprig of dill and 1 clove of garlic per jar.
2. Mix water, vinegar and salt; bring to a boil. Pour hot liquid over cucumbers. Insert a knife in four places in jar to remove bubbles.
3. Seal and store in a cool, dry pantry for 3 months before serving. Do not turn upside down.
Yield: 2- 3 pints
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