Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Small Cucumbers (1kg) --  blanched and refreshed
   2       Ounces       Dry Dill Stems and Flower Heads (50g) -- bruised
   5 - 6   Cloves       Fat Cloves Garlic -- peeled -- quartered
   1       teaspoon     Black Peppercorns
   1       teaspoon     Allspice
   1       teaspoon     Mustard Seeds
   4 - 5                Bay Leaves
                        Water
                        Salt
   3 - 4   Small        Hot Chillies (to taste)
                        Vine Leaves

Preparation:

SALT DILL PICKLES My mother, a superb pickler, maintains that the crunchiness and good green color of pickled cucumbers are achieved by first pouring boiling water over the cucumbers, blanching them for a few seconds and then refreshing them immediately with cold water. Wash and blanch the cucumbers. Refresh and arrange in a crock or a large glass jar in layers, interspacing them with dill, garlic and spices. Pour cold water, to cover, over the cucumbers in the crock. Pour out the water into a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water (500ml/1pint). Dissolve the salt well in the measured water and pour over the cucumbers. Place vine leaves on top, then fit a heavy plate or wooden cover inside the crock and place a weight on to hold the cucumbers submerged. Leave in a warmplace to ferment. Skim as needed during the fermentation period. When bubbles disappear, the pickles are ready use; this can take up to 2 weeks or in a warm, sunny place it can take as little as 4-5 days. When fermentation stops, keep the pickles in a dark, cool place or refrigerate.