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October 1998 Issue
Saving Nature's Best
by Ronda L. Halpin
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Dill Pickles

My mother always said that the key to making these great pickles is using ones that come right from your garden! If you find that store brands leave you with too much vinegar flavor on your tongue, try this rendition featuring more onion and garlic and less vinegar.
  • 1/4 cup white vinegar
  • 1 tablespoon salt
  • 1/3 cup sugar
  • Garlic
  • Dill
  • Onion
  • Pickles
Pack pickles with dill, garlic, and onion in between. For 1 quart, place on the bottom, middle and top. Add the sugar and salt to the top of the jars. Fill full with water. Put lids and rings on tight. Shake jar until sugar and salt mix up. Cook in pressure cooker until pickles turn color (10 pounds pressure for 5 minutes). Take jars out immediately.
  • Yields: Depends on how many pickles you have!
  • Preparation Time: 30 minutes
 
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