Soak cucumbers in a solution of 1 gallon water, 1 cup salt (pickling salt) for 24 hours.

Drain off solution and pack in quart jars with a clove of garlic and a small pepper pod and dill to your taste. When ever jars are packed put in each jar 1/4 teaspoon mustard seed and 1/8 teaspoon turmeric powder.

Make solution of: 1 c. pickling vinegar (90-100 proof) 3/4 c. sugar

Bring to a boil and pour over pickles. Seal with new lids and put in hot water bath for about 10 minutes. 2 times makes 8 quarts.