Dill Pickles - cooking recipe

Ingredients

4 lb. (4-inch) cucumbers
1/4 c. salt
2 3/4 c. white vinegar
3 c. water
12 to 14 sprigs fresh dill weed
28 peppercorns

Preparation

Wash cucumbers; cut in half lengthwise.
Combine salt, vinegar and water.
Heat to boiling.
Pack cucumbers into clean canning jars.
Add 2 sprigs dill weed and 4 peppercorns to each jar.
Pour vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as directed by jar manufacturer.
Makes 6 to 7 pints.
Process in boiling water bath for 10 minutes.