• About 50 small, slim cucumbers, about 3-4" long
• 4 cups white vinegar (no more than 5% acid)
• 3/4 cup coarse salt (not table salt)
• 8 cups water
• Dill
• Garlic cloves, peeled

1. Put cucumbers in cold water and let stand overnight.

   (The fresher the cucumbers are, the crisper the pickles will be. I try to pick them "today", soak them overnight, then pickle them "tomorrow".

2. Drain the cukes, wipe dry and pack in sterilized jars.
3. Put vinegar, salt and water in a saucepan and bring to boiling point.
4. Pour over cucumbers in jars.
5. Put one or two large sprigs of dill and one to three cloves of garlic, depending on your taste, in each jar.
6. Seal jars.

   "I process the jars in a boiling water bath for about 15 minutes, just to be safe, and I've never had a problem yet."

7. Store in a cool place for about 5 or 6 weeks before using.

   NOTE: I make about 35 quarts of these dills every year, and all my friends love them! I also put half of a habanero pepper in some of my jars, to give the pickles a bit of a kick, if you like hot stuff.

   Makes 6 to 8 quarts

   If you like hot pickles and can't find habanero peppers, try Scotch Bonnet, Hot Portugal, or, as a last resort, Jalapeno, although they're not very dependable as far as heat is concerned.