For the spiced vinegar, put vinegar, sugar, salt,
peppercorns, cloves, mustard, and dill seeds
in a nonreactive pan, bring slowly to a boil and
boil for two to three minutes.
Cover, set aside for two hours.

Trim the cucumbers and cut them in ¼ inch slices.
Pack into cooled, sterilized jars.
Return the pan to the heat, bring the vinegar to a boil,
cool it slightly, then strain it over the cucumbers.
Put one sprig of dill into each jar.
Close the jars with vinegar proof lids,
label, and store in a cool place.
The pickles will be ready to eat after about seven days.
Makes 2 pounds.