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Easy Dill Pickles
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A great treat!

Serves: 12

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Ashkenazi Parve Side Dish

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4 dozen pickling cucumbers
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
12 cloves garlic


  1. Select small cucumbers between 3 and 4 inches long.
  2. Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight.
  3. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill into each jar.
  4. Bring the cider vinegar, water, salt and garlic cloves to a boil for 2 minutes.
  5. Remove the garlic cloves with a slotted spoon and put one in each jar.
  6. Let the brine cool slightly and pour the hot brine into the jars and seal.

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