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Garlic Dill Pickles

Ingredients
  • 20 4-inch Kirby cucumbers, unpeeled
  • 6 stalks fresh dill
  • 8 cloves garlic
  • 1 teaspoon alum
  • 1 cup salt
  • 12 cups water
  • 4 cups white vinegar
Instructions

Wash cucumbers and let stand in the refrigerator overnight. Put cucumbers in a 1 gallon crock and add the dill, garlic and alum. In a large saucepan, over medium high heat, add water, salt and vinegar. Bring to a boil and pour over cucumbers. Let cool then place in refrigerator to chill. Will keep in the refrigerator for up to 6 weeks. Wait at least 3 days before serving.

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