Serves: 50
Total Calories: 55
Wash and pack cucumbers, garlic, and dill weed into sterilized bottles. Combine vinegar, salt, and water and bring to a boil. Pour solution over the cucumbers and seal. Process in boiling water bath for 15 minutes.
This Dill Pickles #2 recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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