approx. 8 lb. cucumbers (sliced, diced, wedged, or whole)
pickling lime
water
1/2 gallon distilled vinegar
1/2 gallon water
3/4 cup pickling salt
dill weed
dill seed

Soak pickles in lime solution for 12 to 24 hours according to manufacturers instructions (typically 1 cup pickling lime to 1 gallon water). Rinse according to instructions with cold water.

Heat jars and lids while heating to a boil the vinegar, water and salt.

Put 1/4 tsp. dill seed and a couple dashes of dill weed into each pint jar (double for quarts).

Pack cucumbers into hot jars, leaving 1/4 inch headspace at top of each jar. Pour hot vinegar mixture into each jar leaving 1/4-inch space at top. With a clean damp cloth, wash the ring of jars. Put tops on jars and screw just to secure lids. Cover with hot water in canner (2-inches above jars).

Process in hot water for 10 minutes. Remove jars and place onto towel and let cool for 24 hours. Lids will seal as it cools.

After cooling period has ended, check jars to make sure they have all sealed. If not you can redo water processing with new lids or put in refrigerate and use immediately.

Note: Always inspect and wash jars with hot soapy water prior to use. If your jar is cracked or has been damaged, it could and probably will break or even explode when heating jars or filling with hot liquid.

Submitted by: Ronda Kahler