8 lb. (64-72) 4-6" pickling cucumbers, washed & blossom ends removed
3 qt. cider vinegar
3 c. water
3/4 c. salt
3/4 c. sugar
1/2 c. white mustard seed
4 peppercorns per quart

1. Pack cucumbers into clean, hot jars. You may need to cut some cucumbers to pack jars tightly.

2. Combine vinegar, water, salt, sugar and mustard seed; bring to a boil. Pour boiling liquid over cucumbers, leaving 1/2 head space. Add peppercorns to each jar; seal.

3. Process in boiling water bath 10 minutes. Yield: 6-7 quarts.