Instructions: Combine first 4 ingredients in a large bowl.

Cook sugar and vinegar in a saucepan over medium heat, stirring until sugar dissolves; pour over cucumbers. Cover and chill 48 hours.

Spoon mixture into 1/2- or 1-pint jars or freezer containers; seal, label, and freeze for up to 6 months.

Thaw before serving; after thawing, use within a week.

This recipe yields 8 half-pints or 4 pints.

Yield: 4 pints

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