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Easy
By Alma Lach
Published 1974
This recipe is not from France, but from my French great-grandmother. The women in the family have added mustard seeds sometimes and on other occasions dill seeds. They also used fresh onions and their own dilled pickles. I like them plain and prefer to use dehydrated onions, but do whatever you want with them. This is one of my most used recipes and I am never without these pickles.