Dill Pickles - cooking recipe

Ingredients

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

Preparation

Wash cucumbers.
If large, cut in half lengthwise.
Combine salt, vinegar and water.
Heat to boiling.
Pack.
Add 2 sprigs of dill weed and 4 peppercorns to each jar.
Pour vinegar solution over cucumbers to within 1/2 inch of top.
Makes 6 to 7 pints. Process in boiling water bath for 10 minutes.