4 c. vinegar
8 c. water
1 scant c. salt (pickling)
1 grape leaf
2 cloves garlic
1/2 tsp. crushed red pepper
2 heads dill, stems & leaves also

Add a few slices carrots, broccoli, green beans and celery and cucumbers. Pour brine over vegetables; seal. Keep in refrigerator. Will be ready to eat in 2 weeks.