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Makes 6 500ml jars. Dissolve 1/4 cup salt in 2 1/2 quarts water in a large bowl. Add cucumbers and set aside for 12 hours. Drain and rinse. Combine 1/2 cup salt, sugar, vinegar, and 4 cups water in a saucepan. Bring to a boil over high heat. Place 2 cloves of the garlic, 1 bay leaf, 1/2 tsp pickling spice, and 1 bunch of dill in hot sterilized quart jars. Fit cucumbers and carrots upright in jars. Pour hot vinegar mixture over cucumbers to cover. Put lids on jars, and process in a boiling water bath for 15 minutes. Remove jars and allow to cool. Store in a cool, dark place for at least 3 weeks, and up to 1 year.
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