Saltwater Pickles With Dill - cooking recipe

Ingredients

4 1/2 lbs cucumbers
6 quarts boiling water, divided
2 1/2 tablespoons salt
2 slices rye bread
8 sprigs dill

Preparation

Wash 3 \" cucumbers in hot water then cold water. Cut the ends off each cucumber and mark each with 3 small slits. Set aside in a large mixing bowl.
Fill both saucepans with water and add salt to larger pan.
When they both come to a boil, pour the 2 quarts over the cucumbers in the mixing bowl.
Turn the heat off the 4 quarts of water.
Put a slice of bread in the bottom of a 6 quart jar and add 2 sprigs of dill.
Carefully fit in 1/3 of the cukes at time, with 2 sprigs dill between each layer;top with other slice bread.
Pour other pan water, now cooled down a bit, into cukes.
Cover with a plate. Keep jar in a warm place for 3 days.
Pickles should be dark green and salty.
Drain water into mixing bowl; discard dill and bread; pour water and cukes back into jar; refrigerate and serve cold.