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Dill Pickles

CherylCheryl Johnson
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  • fresh, firm cucumbers
  • fresh dill
  • garlic cloves (optional)
  • onion wedges (optional)
  • grape leaves
  • small red or green chili peppers (optional)
  • 2 quarts water
  • 1 quart distilled cider vinegar
  • 1 cup non-iodized salt
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Wash cucumbers and pack in clean, quart mason jars. Add 1 head of fresh dill and a grape leaf to each jar. If desired, add a red or green chili pepper, a clove of garlic, and/or an onion wedge. Bring to a boil the water, vinegar and salt. Pour hot solution over cucumbers and seal. Pickles will be ready in 3 or 4 weeks.

Recipe Notes

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My Grandma Young taught me to make pickles. While some additions were optional, she insisted on the grape leaves. This makes the best pickles!!

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