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Kosher style Half sour Dill Pickles

Ingredients
  • 6 to 13 small kirby cucumbers (and a jar big enough to hold them)
  • 1 1/2 tsp pickling spice mix
  • 6 to 8 cloves garlic
  • 1 sprig fresh dill weed, optional
  • 4 to 6 dried chili peppers, optional
  • 3 to 4 oz white vinegar
  • salt
  • hot water
Instructions

Wash pickles. Place spice mix and peeled garlic cloves (and dill and peppers) into jar, and then pack in the drained pickles. Add vinegar to jar. Add teaspoon of salt per cup to each cup of hot water (hot enough to dissolve salt), and stir to dissolve. Add enough cups of hot salted water to cover the pickles. Cover. Store, unrefrigerated, for two days. They are now ready to eat, and should be refrigerated.

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