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Open Crock Dill Pickles Recipe

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This recipe for Open Crock Dill Pickles is from From Our House to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Enough cucumbers to fill a gallon jar
1 head of garlic
2 dill heads and a handful of sprigs of dill

Brine:
12-14 cups water
1/2 cup pickling salt

Directions:
Directions:
Boil water and salt. Let cool completely.

Peel and clove garlic.

Wash cucumbers, then cut the ends off and make two slits down entire side of each cucumber to allow the brine to penetrate the cucumber easier.

Layer dill, garlic and cucumbers packing the gallon jar full.

Once the brine is cooled pour into jar until all the cucumbers are covered. Place the lid on the jar, without sealing.

Let stand on the counter for 3 days, then enjoy.

Personal Notes:
Personal Notes:
These should last several weeks, and should be moved to the fridge after a week or so, if not completely eaten.

 

 

 

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