Pickling cucumbers
4 c. water
4 c. vinegar
6 c. granulated sugar
1 tbsp. mixed pickling spice (optional)
Dill

Pack the cucumbers in quart jars with 2 - 4 heads of dill in each jar. Cucumbers may be either chunked or sliced. Paring the larger, ripe ones and cutting them in chunks is suggested.

To prepare the syrup, combine water, sugar and vinegar. Heat to boiling. While hot, pour over cucumbers in each jar. Adjust closures. Close each jar as it is filled. Place jars in hot water bath and bring to a boil. Remove and allow to cool before storing in a cool, dark cupboard.