This is an old recipe found in my grandmother’s recipe box. Her handwritten notes state is was taken from The Wisconsin Farmer.
1 quart vinegar
2 quarts water
1 teacup salt (a British teacup is 6 ounces)
Bring contents to a boil and stir to dissolve the salt. Keep ready at a simmer.
Pack cucumbers and dill in sterilized jars and pour the hot brine up to the rim of the canning jar until just overflowing.
THIS RECIPE DOES NOT REQUIRE A HOT WATER BATH FOR PROCESSING.