Brine:
9 cups water
5 cups white vinegar
1 cup Pickling salt
 Add brine ingredients into a sauce pan and heat until all salt dissolves.  This brine will probably do at least 6 quart size jars filled with pickles.

In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
 Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.

Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.

Cream together:
1 ½ c butter or margarine
1 ½ c brown sugar
2 eggs

Add:
2 ¼ c flour
¾ tsp baking powder
1 ½ tsp vanilla

Spread on cookie sheet. Bake @ 350 degrees for 15-20 minutes (until lightly golden and toothpick comes out clean). Remove from oven and put 6 Hershey candy bars on top immediately. Spread when melted. Top with nuts (if desired).