2 c. water
1 c. 90 to 100 grain vinegar
1 tbsp. canning salt per quart (level)
Dill (fresh)
Dash of alum for crispness (optional) per quart

Sterilize quart jars and put dill and salt in bottom. Bring water and vinegar to simmer. Drop in fresh cucumbers. When they turn color, pack in jars. Fill to top with brine, and seal with sterilized new lids. Set on towels to cool. Store for 3 to 4 months before eating.