35-40 cucumbers, 3" long
2 c. white vinegar
2 tbsp. pickling spices
8 sm. red hot peppers
8 c. water
3 c. water
8-12 bunches dill

Wash and dry cucumbers. Soak 24 hours. In brine made of 1 cup salt to 8 cups water. Remove cucumbers from brine and dry. Combine vinegar and 3 cups water, spices and dill. Place on high heat, bring to a boil, add cucumbers, remove from heat. Pack cucumbers with at least 1 bunch of dill into hot sterilized jars in which 2 hot peppers and 2 buttons of garlic have been placed. Place vinegar back on high heat, bring to a boil. Pour over cucumbers to where there is 1/2" left on top of jar. Seal. Yield: 4 quarts.