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Dill Pickles


(I didn't use one specific recipe, instead I read about 100 different kinds and pulled pieces from each one to come up with what I thought was best)


5-6 Pint size jars with lids and rings
1 medium saucepan
1 large stock pot (Like with the banana peppers I used my pasta pot)

Lots of cucumbers!
5 cups water
2 1/2 cups white vinegar
1 tbsp salt
1 tsp dry ground mustard
1 tbsp whole pepper corns
10-12 cloves of garlic (I put 2 cloves in each jar which is pretty garlicky, if you are not big on garlic only use one)
Dill - I wanted to use fresh but my grocery store was out so I found this freeze dried dill (right by the garlic) it's supposed to be as close to fresh as you can get. I used about 1 tsp per jar and I am very happy with the taste.



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