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BRINE FOR 8 QUARTS: 2 qt. water 1 qt. vinegar 1/2 c. salt Dill Garlic Pack cukes, garlic and dill in jars. Mix 1/4 teaspoon alum to each quart brine until dissolved. Pour cold brine over pickles. Put jars in canner. Bring to boil; remove and seal. | |
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