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From Debbie Rogner
Ingredients
  • 12 ounces Persian cucumbers,* sliced into coins or spears
  • 5 to 6 large sprigs fresh dill, roughly chopped
  • 4 small cloves garlic, thinly sliced
  • 1 bay leaf
  • 1 ⅓ cups water
  • ⅔ cup rice vinegar
  • 1 tablespoon fine sea salt*
  • 2 teaspoons black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • ⅛ teaspoon crushed red pepper flakes
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