"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
lots of small whole cucumbers 1 1/2 quarts of water 1 1/2 quarts of vinegar 3/4 cup salt 1 tsp alum 1 garlic clove for each jar dill weed
Wash cucumbers and pack into glass jars. Bring all liquid plus salt and alum to a boil. Add one garlic clove to each jar as well as a piece of dill weed. Pour boiling liquid over cucumbers, put on lids and rings, should seal when cooled. Let set for 6 weeks before eating. Do not eat if seal is not tight.
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