3 qts. water
1 qt. vinegar
1 c. salt
1 head of dill or 1 tsp. dill seed per qt.

Wash cucumbers and pack in jar with dill. Mix water, vinegar and salt. Bring to boiling point and pour over cucumbers. Add 1/4 teaspoon alum for firmness and garlic for a different flavor. Set under a shade tree for 3 or 4 weeks and they are ready to eat.