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.