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Published on Sep 20, 2011
Putting up crispy dill pickles, I seem to be able to get more fruit in the jar cutting the cucumbers into wedges. This is the easy brine recipe I use, and the processing for delicious home grown dill pickles. Throw in some fresh garlic cloves and dill for not only a great taste, but an awesome look as well. These pickles are ready to eat the day after canning, however, larger cucumbers have thicker skin and will need to sit on the shelf in the jar for a month or so to soften up a bit. Enjoy