• 3 quarts water
• Fresh Dill
• 1 quart white vinegar
• Garlic buds
• Table salt
• Small cucumbers

1. Your cucumbers have to be firm and crisp. Scrub cucumbers with vegetable brush, remove all sand and dirt. Combine water and vinegar and bring to a boil. If more water is required make certain you use the same ratio 3/1 water and vinegar.
2. Place a sprig of dill and 2-3 cloves of garlic into each quart jar. Pack cucumbers in jar and top with additional dill and garlic. (Add hot peppers also, if desired). To get as many as possible in the space, put them in upright, in circles following the lines of the glass. Don't squeeze them so tight that you break the skins. Bruised cucumbers are no good.
3. Add 1 tablespoon salt to each jar. Pour hot water and vinegar over cucumbers. Seal immediately. Place into hot water bath for approximately 15 minutes.

From our Baba's kitchen. Recipe was kept by Grace and Bill Brown, then given to a family recipe book put out in 2002.