"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Cucumbers for 6 quarts 1 gallon white vinegar 2 quarts water 2/3 c. pickling salt
Scrub cucumbers and pack into jars with 2 or 3 heads dill and a clove of garlic. Boil vinegar water and salt for 15 minutes with cover on. Pour hot brine over pickles and seal. You can reduce these amounts to the amount of cucumbers you have.
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