Dill Pickles - cooking recipe

Ingredients

1/2 lb. 4-inch cucumbers (5 to 6)
3 or 4 heads fresh dill
1 tsp. mustard seed
2 c. water
1 c. cider vinegar
1 Tbsp. granulated pickling salt

Preparation

Scrub cucumbers; pack loosely in hot quart jars, leaving 1/2 inch headspace. For each quart, add dill and mustard seed. Make a brine by combining water, vinegar and salt.
Bring to boiling. Slowly pour hot brine over cucumbers, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 20 minutes. (Start timing as soon as jars are placed in water.)