2 qts. water
1 c. white vinegar
1/3 c. salt (pure canning salt)
1 tsp. mustard seed
5 bay leaves
1 or 2 hot peppers (dry or fresh)
Fresh dill (4 or 5 lg. sprigs)
Garlic (4 or 5 cloves, sliced)
Unwaxed cucumbers

Boil first 6 ingredients for 5 minutes. Cool to lukewarm. Place washed cukes in water at least 2 hours (as crisp as you make them in ice water is as crisp as they stay). Place cukes, dill and garlic in gallon jar or crock. Cover with lukewarm liquid; refrigerate. Will keep 1 year. Leftover liquid can be refrigerated and used another time.