Fresh-Pack Dill Pickles - cooking recipe

Ingredients

36 to 40 pickling cucumbers (3 to 3 1/2-inches)
7 1/2 c. water
5 c. vinegar
6 heads dill
6 slices onion (1/2 inch thick)
1/2 c. plus 2 Tbsp. noniodized salt

Preparation

Wash and scrub cucumbers carefully.
Cut 1/4-inch slice from blossom end of each cucumber.
Mix water, vinegar and salt in a Dutch oven; heat to boiling.
Place dill head and onion slice in each of 6 hot quart jars.
Pack cucumbers in jars, leaving 1/2-inch headspace.
Cover with boiling brine, leaving 1/2-inch headspace. Wipe rims of jars.
Seal and process in boiling water bath for 10 minutes.