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Pickles (Cucumbers)

Posted on August 12, 2020 by David French
  • 3 1/2 cup water
  • 1/ 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cucumbers (or 4 cups)
  • 2 cloves garlic
  • 2 tablespoons dill
  • 1 tablespoon coriander
  • 1 tablespoon mustard seeds

Bring all that to a boil. Let cool. Seal and store, or pop in the fridge. Ready to eat within 24 hours, usually last up to 1 month in the fridge.

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