1 ea 6 quart basket of small cumb
1 ea Fresh dill
2 c White wine vinegar
1 c Pickling salt
10 c Water
Wash jars and scrub cumbers. Cut off stems and blossom ends and prick cucumbers with a fork. Pack in jars and pour boiling water over cumbers and let stand for 3 minutes. Drain off water. Combine vinegar, 10 cups of water and salt.
Bring to a boil. Pour over cucumbers in jars, add a sprig of dill and seal immediately. Leave for several weeks before using. NOTE: A little clove of garlic can be added with the dill to create a different taste to your pickles.
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