Dill Pickles - cooking recipe

Ingredients

4 lb. cucumbers (32 to 40 medium cucumbers)
1/3 c. canning or pickling salt
4 c. water
2 1/2 c. vinegar (5%)
24 to 32 peppercorns
1/2 c. dill seed or 12 to 16 heads fresh dill weed

Preparation

Wash cucumbers.
Cut 1/16-inch slice off blossom end.
Slice or strip, if desired.
Place in bowl, cover with 2 inches of ice cubes.
Refrigerate 3 to 4 hours.
Drain.