5 quarts sliced cucumbers
Dill, onion, garlic
2 cups cider vinegar
1 cup coarse salt
9 cups water
Pack cucumbers in hot jars, add onion and dill with a 4-inch stem attached. Combine vinegar, salt, and water; heat to a boiling point. Pour over cucumbers. Seal. Store in cool dry place for 6 weeks before using.
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