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Yield 6 to 7 pints Wash cucumbers and cut in half lengthwise. Heat garlic, salt, vinegar and water to boiling. Remove garlic and place 4 halves into each pint or quart jar. Pack cucmbers into jar, adding 2 heads dill and 4 peppercorsn. Pour hot vinegar colution over the cucmbers to within 1/2 inch of the top. Adjust lids and use conventional boiling-water canner processing
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