Dill Pickles - cooking recipe

Ingredients

4 lb. 4-inch pickling cucumbers
1/4 c. salt
2 3/4 c. Heinz distilled white vinegar
3 c. water
12 to 14 sprigs dill weed
28 peppercorns

Preparation

Wash cucumbers; cut in 1/2-inch lengthwise.
Combine salt, vinegar and water.
Heat to boiling.
Pack cucumbers in clean jars.
Add 2 sprigs dill weed and 4 peppercorns to each jar.
Pour boiling vinegar over cucumbers to 1/2-inch of top of jar.
Seal. Process 10 minutes in boiling water bath.
Makes 6 to 7 pints.