8 oz. sm. pickling cucumbers, washed & blossom ends removed
3/4 c. salt
1 qt. vinegar
1 qt. water
2 heads dill (or 2 tbsp. dill seed) per quart
3 peppercorns per qt.
1 sm., dried hot red pepper per quart (optional)
1 clove garlic per quart (optional)

1. For whole pickles, select cucumbers up to 4 inches long. Large cucumbers should be halved lengthwise.

2. Combine salt, vinegar and water; bring to a boil.

3. Pack spices into bottom of clean, hot quart jar. Then pack in cucumbers. Pour boiling brine over pickles, leaving 1/2 inch headspace; seal.

4. Process in boiling water bath 10 minutes for halved cucumbers; 20 minutes for whole cucumbers. Yield 6 quarts.