Instructions: Wash and dry cucumbers. In stone jar, place layer of cucumbers, then dill, until all are used. Sprinkle on the spices. Make a brine of salt, water and vinegar. Pour over mixture; let set 4 weeks. Remove scum each day, then pack into jars.

Prepare fresh brine of 3/4 cup salt, 1 cup vinegar, and 4 cups water; bring to boil for 5 minutes. Pour brine over pickles. Adjust caps and seal.

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