Select fresh, evenly colored cucumbers. Wash and pack in a sterilized quart jar. Place a head of dill on top of cucumbers. Heat 1 quart of water and 1 cup white vinegar and 1/4 cup salt to boiling. Cool. Pour mixture over cucumbers to 1/4 inch of top of jar. Seal. This mixture will become cloudy in a few days but will soon clear up. The pickles will become firm, crisp and evenly colored. Put in a cool place to store. Ready to eat in 90 days or so. May add a sliced clove of garlic to each jar if desired.