1 qt. vinegar
1 qt. water
3/4 c. sugar
1/2 c. salt
4 stalks dill green pepper or 4 hot peppers
Enough cucumbers to fill 4 quart jars

Mix together vinegar, water, salt, and sugar. Bring to boil; set aside. Pack 4 quart jars full of cucumbers; add 1 stalk of dill plus the heads in each quart and also 2 dill cloves or pieces and 1 hot pepper or 2 large slices of green pepper to each quart. Pour vinegar mixture over pickles in each jar and seal. Turn jars upside down until cool. Store for 6 weeks then use.