3 qts. water
1 qt. dark vinegar
3/4 c. coarse canning salt
1 heaping tsp. cream of tartar
Head of dill, each jar
1 clove garlic, each jar
1 hot pepper, each jar

Wash and slice cucumbers long ways. Pack into hot sterilized jars. Add dill, garlic and hot peppers. Bring to boil water, vinegar, salt and cream of tartar. Pour over cucumbers and seal. Place outside in sun for 3 days. Ready to eat after 3 days. Makes approximately 8 quarts.