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11 lines
332 B

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.