Dill Pickles - cooking recipe

Ingredients

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

Preparation

Wash cucumbers and cut in lengthwise pieces.
Combine salt, vinegar and water.
Heat to boiling.
Pack cucumbers into clean, hot 1-pint jars.
Add about 2 tablespoons dill seed and 3 peppercorns to each jar.
Fill with pickling syrup to 1/2-inch of top of jar.
Adjust lids and process in boiling water bath for 15 minutes.
Remove jars from canner and tighten lids.
Makes 7 pints.