3 tbsp. salt
1/2 c. vinegar
1 qt. water

Boil. Pack in layers, dill and pickles (cucumbers), a pinch of garlic or 2 little dry red peppers, if you like. Add 2 tablespoons dill seed per quart for a dill flavor. Pour boiled liquid over dills and cucumbers and seal at once. Get a better seal if jars are hot, also lids set in hot water before sealing.