4 lb. 4 inch pickling cucumbers
1/4 cup salt
2 3/4 cups Heinz distilled white vinegar
3 cups water
12-14 sprigs fresh dill weed
28 peppercorns
Wash cucumbers; cut in half lengthwise. Combine salt, vinegar and water; heat to boiling. Pack cucumbers into clean jars. Add 2 sprigs dill weed and 4 peppercorns to each jar. Pour vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in boiling-water bath.
Makes 6-7 pints.
Submitted by: CM
