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Sunshine Dill Pickles
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Very Crisp Pickles


Serves/Makes:3 quarts

  • 1 cup (225 ml) salt
  • 5 cups (1175 ml) water
  • 6 cups (1425 ml) vinegar
  • cucumbers
  • 6 sprigs fresh dill OR
  • 3 tbsp (45 ml). dill seed, divided
  • 1-1/2 cloves garlic, divided
  • 3 red hot peppers, divided (optional)
  • Bring salt and water to a boil to dissolve salt; let cool.
  • Add vinegar.
  • In each of 3 quarts (2850 ml) jars place clean cucumbers, fresh dill, garlic and pepper.
  • Pour prepared liquid to 1/2 inch of jar top, covering all cucumbers.
  • Wipe jar top clean and seal, using new jar tops.
  • SEAL TIGHTLY: No water bath is necessary.
  • Set jars in sunshine for 8 days.
  • After this time, bring inside and store in a dark cool place.
  • They are ready to eat after eight days, but are better after a longer period.
I found this in The Texas Experience Cookbook from The Richardson Woman's Club.

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