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1 c. sliced cucumbers
1 c. carrot sticks
Leftover juice from dill pickles

Place cucumbers and carrots in dill pickle
juice and marinate for several days.

OR use this marinade:
1 c. vinegar
clove garlic
1/4 tsp. dill
1 tsp. salt
1/2 c. water

Refrigerate for several days.