3/4 c. sugar
1/2 c. salt
1 qt. vinegar
1 qt. water
3 tbsp. mixed pickling spices
30 to 40 med. cucumbers, cut in half lengthwise
Green or dry dill

Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag; add to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4 inch head space; put a head of dill in each jar. Heat to boiling. Pour boiling hot vinegar mixture over cucumbers, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 15 minutes in boiling water. Makes about 7 pints.

Kosher: Follow recipe for dill pickles. When packing cucumbers, add 1 clove of garlic, 1 bay leaf, 1/2 teaspoon mustard seed and 1 piece hot red pepper to each jar.