Dill Pickles

Add to bottom of clean qt size jar
1 grape leaf
1 garlic clove
fill bottle with cucumbers. You can spear, slice or use whole pickle cucumbers.
add dill weed into any space you can. To much is better than not enough.
1/2 tsp alum (this helps keep the cucumbers crisp)
1 Tbl yellow mustard

Pour boiling brine over the top. Have lids boiling in water on the stove and put the lids on the jars as you go. You are not going to process this so you want it all to stay as hot as possiable as you go.

Brine.
2 1/2 qts water
1 1/2 qts vinegar
1 cup of pickling salt.

Bring to rolling boil and pour over packed jar.

once you have your jars all filled do not touch them for 24 hours so they can get the best seal possiable. let sit for about 3 months for flavor. The longer they sit the stronger they will be. These will stay good for a few years.

if you do have a jar that dose not seal just put it in your fridge and let it sit just the same.
One other thing to make sure the jar seals is to check the rim of the jar before you put the lid on. If there is anything on it wipe it off. Do not use chipped or cracked jars this will prevent sealing as well.