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Half Sour Pickles


15 small cucumbers

20 fresh dill sprigs

2 large onions, thinly sliced

5 garlic cloves, sliced

1 1/2 qt. of warm water (helps salt to dissolve)

1/2 quart of vinegar

1 tsp. pickling salt


In a large bowl, combine cucumbers, dill, onions, and garlic set aside. In a bowl combine remaining ingredients and mix to dissolve salt. Pour over cucumber mixture. Cover and refrigerate for at least 24 hours. Store in refrigerator for up to 3 months.

Recipe from Bette Dryer who caters for the Salsbury House Tea Room in Des Moines, IA

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