1 qt. vinegar
1 pt. water
1/2 c. coarse salt

Bring to a hard boil vinegar, water and coarse salt. Gather cucumbers when small, leave stems on them, wash and pack in jars. Pour vinegar and salt solution over cucumbers and seal. Solution makes enough for 3 or 4 quarts of pickles. You may put a small bunch of dill in each jar if you wish.