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| DILL PICKLES | |
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6 qt. water 1 c. salt 1 1/2 qt. vinegar Mustard Dill Alum Heat water, salt and vinegar to boiling. Pack jars with pickles; add to 1 quart jars 1 teaspoon mustard seed, dill and 1 teaspoon alum. Fill with hot liquid. Makes 32 quarts. | |
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