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Use a small variety of cucumbers for pickles, and canning salt, and 5% acidity white vinegar. Pack cucumbers in sterilized jars, putting a grape leaf in the bottom of the jar with a good deal of dill and again on top. On top of the whole put a small button of garlic and a little cayenne pepper. Make a brine by bringing to a boil 5 pints of water, 1 pint of vinegar, and ½ cup salt. Pour this brine over the cucumbers while boiling and seal. Brine on these pickles usually turns white, but later clears. By winter they are “pickled” and ready to enjoy.