Bring first 4 ingredients to rapid boil and cool completely. Liquid should
be enough to fill 4 jars (depending on size). Wash jars and lids.
Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per
jar), dill to taste. Pour liquid (when completely cooled) into jars.
Refrigerate 24 hours. Must be kept in refrigerator.
Clearwater, Florida
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 18, 1998
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