Sm. pickling size cucumbers
10 lbs. salt
Water
Vinegar
Sugar

Sligh tly pack cucumbers in quart jars. Add 10 tablespoons salt to each quart for the salty brine to save pickles. Add regular tap water to fill jars. Use 2-piece lids and rings. Tighten as if you are canning hot pickles. Let stand to up in the winter time. Open pickles as they are ready for soaking. Pour out water that's salty. Add fresh water. Continue for 2 days or so. Ready for pickling at this point. Fill each jar 1/2 full of vinegar, full strength. Add water to fill jars. Put in 2 or 3 teaspoons sugar; salt, only if needed. Can be altered to taste with less vinegar and more or less sugar.