Dill Cucumber Pickles

Pack small cucumbers and a few sprigs of dill into a quart jar. To each quart add 1 tablespoon salt, 2 tablespoons sugar, 1 tablespoon mustard. Cover with vinegar (not too strong), and seal. All cold. Mrs. R. J. Grier.

Dill Pickles

Ten dozen cucumbers; pour boiling water over them and let stand all night. 1 gallon soft water, 1 pint salt, 2 quarts cider vinegar, a large handful of dill seeds. Pour over the pickles; cover with cloth; let stand in a cool place 10 days. Wash cloth on top of crock every day. If not enough vinegar to cover the amount of pickles, make more, using the same proportions. Mrs. C. E. Mutschel.