Cucumbers
3 qts. water
1 qt. red vinegar
1 c. pickling salt
Dill weed, to taste
Grape leaves (optional)

Pick and wash cucumbers. Pack in jars with dill weed. Bring to boil: water, vinegar, salt. Pour over pickles and dill weed. Seal jars. Place them in cooker with water halfway up on jar and let heat until pickles change color. Let pickles set for at least 6 weeks before serving.