From an old church cookbook in E. Grand Forks, Minn. Recipe submitted by Mrs. Fred Johnson.
Servings: 8 to 10 pintsCook Time: BWB 15 min
8 cups water
2 cups vinegar
1/2 cup salt
16 sprigs fresh dill
1 clove garlic in each jar, optional
Boil water, vinegar and salt for about 5 minutes. Put small cukes into jars. 8 to 10 pints. Put dill into jars also. If garlic is used drop a clove in each jar. Pour solution over cukes and seal. Let stand for several weeks until pickled.
Updated process: Leave 1/4-inch headspace. Remove air bubbles. Add lids and rings. BWB 15 minutes (pints or quarts).
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