Wash and cut for jars:  4 lb cucumbers

Heat to boiling:  3 c white vinegar, 3 c water, 1/2 c pickling salt, (12 peeled, sliced garlic cloves for kosher, different advice different places for whether they should be removed or left in)

Pack cukes into hot sterile jars, add to each jar:  2 T dill seed (or 2-3 fresh heads), 3 peppercorns, and a grape or cherry leaf to help with crispness.

Fill with pickling liquid.  Seal and process.