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fresh dill or dill seed
(1 tsp.)
1 or 2 cloves of garlic
1 bay leaf
1 hot pepper
1/2 c. 10% vinegar
1 tsp. canning salt
1 tsp. sugar
1/2 to 1 tsp. crab boil spices
(may be used in place of
other spices)

Slice cucumbers into spears. Place head or sprig of
fresh dill or dill seed, garlic, bay leaf and piece of or whole
hot pepper in bottom of quart jar. Pack with cucumber spears.
Fill each packed jar 1/2 full with vinegar. Add canning salt
and sugar. (More sugar may be used if sweet dills are de-
sired.) Finish filling jar with boiling water. Close jar and
shake well. Store in refrigerator. Ready to enjoy in 3 to 4
days until all are gone and start new jar by adding more

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