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BRINE: 1 gal. water 3 c. vinegar 1 c. salt Bring to a boil and cool. To pack: Put in sterile gallon jars. Dill and garlic on bottom. Put in pickles. Dill and garlic on top. Add 1 tablespoon of alum. Add pickling spice (optional). Pour cool brine over pickles and cover. Set in refrigerator for 2 weeks, then enjoy. | |
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