1/2 gal. water
1 c. 90 grain vinegar
1/2 c. canning salt
1/4 c. sugar

Dissolve salt and sugar in the hottest tap water and add vinegar. Let cool. Put cucumbers in jar and add dill, hot pepper, garlic and grape leaves as desired. Pour cool vinegar mixture over pickles and screw on lid. Let set on kitchen counter until they are all eaten or can be put in the refrigerator after 5 to 6 days. Can use larger cucumbers.