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Easy Dill Pickles

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Ingredients

4 each cucumbers *
1 bunch dill weed
1 quart cider vinegar
8 cups water
1 cup pickling salt
1 cloves garlic peeled

Directions

* Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.

Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours.

Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill.

Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.

Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.

Pour the hot brine into the jars and seal. Makes 12 Pints.

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****

Lamb Curry with Yogurt

Yummy. Loved the creamy taste and consistency. Wouldn't hurt to add some more spice, either via chili powder or more green chilis ground in. Also, more than 2 cloves of garlic would be fine, too. Eli Hamlin