What is a simple dill pickle recipe.
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to a quart jar, add, 1 Tbs mustard seed, 1 Tsp celery seeds, 1 or twodried red peppers (I use arbol),2 cloves garlic and 1 or two stalks of dried dill. pack with your scrubbed pickling cukes.
Bring 1 cup pickling salt, 1 gallon water and 3 cups vinegar to a boil. Pour into jars (this amount of brine will be enough for 6-8 packed quarts) over the pickles and spices. Fill to overflowing, wipe rims and seal with canning lids. No need to process, the jars will seal as the contents cool.
You can eat them in about a week, but they're better after a month.
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Well played. You deserve a cookie.
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