Wash cucumbers and soak in cold water overnight (6-8 hours). Next morning wipe dry and put a grape leaf in bottom of quart jar, then put cucumbers in and then a sprig of dill on top. Cover with the following boiling solution and seal.

Boil together: 2 qt. vinegar 1/2 lb. salt or 1 c. salt (pickling salt) Lump of alum or 1 level tsp.

This covers 8 quarts. I used to can 50 quarts in the summer. For 50 years I have always had a container of dill pickles sliced lengthwise in the refrigerator, ready for sandwich. They are good.