4 lbs. 4 inch pickling cucumbers
1/4 c. pickling salt
2 3/4 c. distilled white vinegar
3 c. water
14 heads fresh dill
28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine salt, vinegar and water; heat to boiling. Pack cucumbers into clean pint jars. Add 2 heads of dill and 4 peppercorns to each jar. Pour hot vinegar solution over cucumbers to within 1/2 inch of top, making sure vinegar solution covers cucumbers. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 6 to 7 pints.