BRINE: 2 QED. water 1 CT. vinegar 3/4 to 1 cup salt
Dill garlic cloves
Put pickles (whole) into boiling water for 10 minutes. Pour off and put in cold water. Pack into jars with dill and garlic. Fill with brine, cap, and process in water bath 5 minutes. Garlic cloves are optional.
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