7 lbs. cucumbers, about 3 1/2" long
12 stalks fresh dill
1 pt. cider vinegar
1 c. rock salt (the kind used in making ice cream)
2 1/4 qts. water
12 green grape leaves

Wash cucumbers thoroughly in 2 or 3 cold water baths. Pack vertically in clean, sterile quart or half gallon jars, leaving enough space in the top of jar for dill. Wash the dill quickly through cold water to remove dust. Fold up compactly and stuff one stalk down between pickles and one in top of each jar to fill up the space above pickles. Heat vinegar, salt and water just to boiling. Immediately pour over pickles, filling jars to 1/2" from top. Stuff in folded grape leaves. Seal. Store in cool, dark place. They taste best after about 6 months. Makes 6 to 7 quarts.