Dill Pickles

3 qts water             --Boil water & salt then add vinegar.
1 qt brown vinegar        Put medium to large cucumbers (or sliced)
1 c salt                  in sterile jar and pour boiling vinegar
dill to taste             mixture & dill seed over pickles and seal.

**can use dill stems.  Put in jar first, then add pickles & finegar
mix.  If some of vinegar mix is left, save and heat for next batch.
Store in cool place for 6-8 weeks before eating.