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Title: Dutch Lunch Pickles (Mennonite)
Yield: 1 Gallon

Ingredients

      1 ga cucumbers; quartered length-
           - wise
      4 cl garlic
      4 sm onions
      4    pieces dill or 4 grape
           -leaves
      4 c  vinegar
      1 c  water
    1/4 c  salt
      2 c  sugar
      1 tb mixed spices

Instructions

Cut medium-sized cucumbers into quarters lenthwise. Place in cold salt
water overnight. In the norning, drain and pack into jars. Add 1 clove
garlic, 1 sliced onion, and 1 piece of dill or grape leaf
: to each jar. Combine vinegar, water, sugar, and spices and bring
to a boil. Pour over pickles and seal or keep in refrigerator or
cellar in a stone
: jar. These are ready to eat in 1 week.

Mrs. Dewey Wolfer of Oregon _Mennonite Community Cookbook_ Mary Emma
Showalter 1950 The Mennonite Community Association ISBN 87883-0411
Typos by Jeff Pruett

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