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Victory's Kosher Style Pickles " Made Easy"

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“These will be the best kosher-style pickles you will ever eat--much much better then store bought kosher pickles and a lot cheaper,”
READY IN:
97hrs
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash cucumbers cut into pickle spears enough to fill ice cream pail with the onion rings.
  2. Add 18 tablespoons kosher salt to boiling water; stir to dissolve.
  3. Pour hot salt water over cucumbers and onions; cover and let soak for 1 hour.
  4. Drain salt water but do not rinse cucumbers.
  5. Add the dry ingredients; mix well.
  6. Then add the cup of white vinegar.
  7. Then add cold water; mix well.
  8. Put pickles in fridge. Don't eat till 3 or 4 days--trust me it is well worth the wait--the longer they sit the better they taste.

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