Dill Pickles - cooking recipe

Ingredients

4 lb. (4-inch) pickling cucumbers
6 Tbsp. salt (kosher)
3 c. vinegar
4 c. water
1 c. dill seed

Preparation

Wash cucumbers; cut in lengthwise halves.
Put in jars. Combine salt, vinegar and water; heat to boil.
Pack cucumbers into clean, hot 1-pint jars.
Add about 2 tablespoons dill seed to each jar.
Fill the pickling syrup to within 1/2 inch of jar top. Immediately adjust lids.
Process in boiling water bath for 10 minutes.
Remove from canner; complete seals unless closures are self-sealing type.
Makes 7 pints.