Soak medium sized cucumber 24 hours in a rind made of 1 cup salt to 8 cups water. Remove from rind and dry. Make a vinegar solution of 2 cups white vinegar to 3 cups water. Add about 2 tablespoons of mixed pickling spices and several small bunches of dill.

Use as much as your taste requires. Let come to a boiling point, add the cucumbers and take from the fire into each clean Kerr jar quart jar. Place 2 cloves of garlic and 2 small hot peppers. Pack cucumbers in jar along with at least one small bunch of dill. Put vinegar back on stove. Bring to a boil. Pour over cucumber in jar having the liquid covering the cucumbers in the jar and seal at once.