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“This is my brother's recipe for dill pickles and the whole family loves them. Crunchy, spicy (or not, depending on how many and what kind of peppers you add) and easy to make. I usually do spears, but it would probably work well with slices, too.”
READY IN:
20mins
YIELD:
3-4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the water, vinegar and salt in a pot and bring to a boil.
  2. Put the cucumbers in a large, non-reactive bowl.
  3. Add the onion, mustard seed, garlic, dill and jalapeno.
  4. Pour the brine over the cukes, cover the bowl with cheesecloth and allow to sit on countertop or table for three days.
  5. After three days, pack into jars, ladle the brine into the jars and refrigerate. They're good for a month or so (if they last that long).

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