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+4 litre water	
+200g Salt
+18-20 Kirby cucumbers, scrubbed
+8 cloves garlic unpeeled and lightly-crushed
+2 tablespoons pickling spice (see links below)
+6 bay leaves
+1 large bunch of dill, preferably going to seed, washed
+
+boil brine first to remove chlorine
+add spices, cooled brine, and cucumbers.
+sequester for 3-10 days until sour.