Boil:
2/3 cup vinegar
1 1/2 cups water
(or 1 cup vinegar to 2 cups water)
Put into quart jar:
1 tbsp salt
dill
1/2 tsp mustard seed
dash of tumeric
Boil liquid and pour over pickles. Let sit for 5 minutes. Drain one bottle at a time and boil again and seal. Process 10 minutes.
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