Dill sized cucumbers
2 qt. cider vinegar
2 qt. water
1/2 c. coarse canning salt
Dill heads

Wash cucumbers and pack in sterilized jars. Fill jars with boiling water; cover with lid and let stand 15 minutes. Combine vinegar, water and salt. Bring to a boil. Drain jars; add 1 medium sized dill head. Fill jars with boiling brine. Seal. Process in boiling water bath for 15 minutes. These pickles are always clear.