3 qts. water
1 qt. white vinegar
1/2 c. canning and pickling salt
Dill
Small cucumbers to fill 6 or 7 quarts

Bring water, vinegar and salt to boiling point. Put dill in bottom of hot jar. Pour boiling liquid over. Put dill in top of jar and place hot cover on jar. Put in boiling water bath to seal (set jars in a pan of boiling water (about halfway up on the side of the jar) until little bubbles can be seen in the brine. Store for 3 months before using.