Pack each quart jar with the smallest cukes you can find. Add one heaping (not a tablespoon measure, but an old fashioned soup spoon of Morton's KOSHER (NOT IODIZED) coarse salt.

Add one soup spoon of white vinegar. Add one teaspoon again the real thin, not a measure of pickling spice. Add one and a half cloves of garlic. Add a pinch of alum. Add a handful of fresh dill weed (leaves, stalks, whatever you can squeeze into the top of the jar.

Fill the top of the jar with hot water, the hotter the better. Seal. Put the jars in a cool, dark place. One to two weeks later, they should have "turned" and will be half dills. Refrigerate. They will continue to dill, but slowly.

NOTE: The above measurements are for one quart. If you have larger jars (2 quarts), double up on the salt, vinegar and garlic; however, keep the alum, pickling spice and dill the same or reasonably so.

NOTE, NOTE: you can use the same recipe to make dill tomatoes. Use green ones that you can find in the market just before (or even after) the first frost.