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Dill Pickles
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Enough cucumbers to fill 10 pint jars
varies depending on size of cucumbers
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10
heads fresh dill
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5
teaspoons
mustard seed
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5
tablespoons
pickling salt
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2
cups
white vinegar
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4
cups
water
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Rinse, scrub and slice cucumbers.
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Pack loosely in pint jars (or jar size of your choice).
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In each pint jar add 2 heads fresh dill and 1/2 teaspoon mustard seed.
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Make brine from vinegar, water and pickling salt.
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Bring brine to boil.
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Fill jars within 1/2-inch of top with brine.
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Adjust lids.
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Process in boiling water bath for 20 minutes (start timing as soon as jars are placed in water).