Use freshly picked cucumbers 3 to 5 inches long. Wash, soak overnight in cold water. Drain thoroughly. Place pieces of dill in the bottom of clean jars. Pack cucumbers into jars and place more dill on top. Combine 1/2 cup table (bag salt) or 3/4 cup coarse salt

2	cups	White Vinegar
6	cups	Water

Bring to boil and pour hot liquid over cucumbers. Seal. Let stand in a cool place at least 6 weeks before using.

Yield: Sufficient liquid for 4 quarts pickles. If desired a small piece of garlic may be added to each quart of pickles.

NOTE: Small carrots and yellow beans can be pickles in the same way.