1 head dill
1 hot pepper
1 clove garlic
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. mixed pickling spice
cucumbers
6 c. cider vinegar
6 c. water
3 c. sugar
1/2 c. canning salt

Wash jars. In bottom of each jar place the dill, hot pepper, garlic, mustard seed, celery seed and pickling spice. Pack cold cucumbers on top of this. Make a solution of the vinegar, water, sugar and canning salt. Bring to a boil and pour over cucumbers. Put jars in canner. Fill with water to neck of jars. Bring to a boil. Put lid on canner and simmer for 5 minutes. This solution will be enough for 6 to 7 quarts. If you have any left, just use for next batch.