3/4 c. sugar
1/2 c. salt
1 qt. vinegar
1 qt. water
3 tbsp. mixed picking spices
30 to 40 medium cucumbers (cut in half lengthwise)
Green or dry dill

Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag and add to vinegar mixture. Simmer 15 minutes. Pack cucumbers into hot Ball jars leaving 1/4 inch head space. Put a head of dill in each jar. Heat brine to boiling. Pour boiling hot vinegar mixture over cucumbers, leaving a 1/4 inch head space. Cover with a canning lid and ring. Place in canner of water. Boil for 15 minutes. Let cool and then remove jars.

Yields about 7 pints.