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| 2 cups sugar
1 cup white vinegar
1 Tablespoon salt
1 Teaspoon celery salt
1 Teaspoon dill seed
8 cups sliced small cucumbers (don't peel)
1 cup sliced onions
Stir sugar in vinegar until dissolved. Add salt, celery salt, and dill seed, mixing together.
Pour over cucumbers and onions. Stir and push under liquid. Let stand 24 hours at room temp.
Put in jars, or containers and keep in the refrigerator for unlimited time. Will last until next year's
cucumbers are ready. No need to can these...enjoy. | |
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Dill Pickle Recipe
