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Wednesday, May 28, 2008
Dill Pickles -- Jewell Knell
30-36 Cucumbers 3 Cups White Vinegar 3 Cups Water 6 Tablespoons Salt (non-iodized) In each quart bottle put 1 garlic clove, 1 pinch alum, dry dill sprigs, 1/2 Teaspoon pickling spice.
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