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SUN CURED DILL PICKLES 
Boil 2 cups salt and 10 cups water and cool. Wash and prepare cucumbers. Put grape leaf in bottom of jar, also hot peppers, garlic bud and dill. Pack cucumbers in jar. Cover with equal part of brine solution and pure vinegar. Seal jars and set in sun for 9 days.

Second grape leaf may be used to cover top of cucumbers or grape leaves may be omitted all together. Add dill as desired.

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