I found this recipe jotted down on a piece of scrap paper. It's from my husband's grandmother.
Let cukes stand over night in water. In the A.M. pack them in jars filling the open spaces with dill.
Boil together:
3 qts. water
1 qt. vinegar
1 cup salt
Pour over the pickles while hot and seal jars. These are ready in about 6 weeks to eat.