White vinegar
Pickling salt (2 tbsp. per qt.)
Dill (fresh 2 or 3 heads per qt.) or 1 tsp. of dill seed or 2 tsp. dill weed
Bay leaves (optional), 1 per qt.
Peppercorns (about 5 per qt.)
Garlic cloves (3 per qt.; more if you like spicier)
Pickles/ cucumbers

Wash pickles well; cut them into spears and pack them in clean jars. Fill the jars 3/4 full of cold water and fill the rest of the way with white vinegar. Pour all the liquid from all the jars into a pot. Add 2 tablespoons salt for each quart of pickles and bring this brine to a boil. Pour liquid over the pickles and let cool for 24 hours. Pour off liquid again. Bring to a boil, adding a good bit of each of the spices. Pour the boiling hot liquid over the pickles and put top on quickly. If everything is boiling hot, the jars will seal by themselves in a short while. Make sure rims of jars are clean before putting the tops on or they might not seal. Keep out of draft. Let stand 10 days before using.