5 medium sized cucumbers (I use Lebanese)
1 heaped tbsp. rock salt
1 tbsp. dill seed
3/4 tablespoon pickling spices
white vinegar
water

Wash jars and lids and set aside. Slice cucumbers lengthways (I use a mandolin but as long as they are about 1/8 to 1/4-inch thick they will be fine).

Put the salt, dill seed and spices into the jar, lay the jar on its side and carefully lay the slices of cucumber into the jar until they are all packed in.

Stand the jar upright and fill to 2/3 of the way up with white vinegar, top up with water until the liquid covers the cucumbers. Loosely screw down the lids.

Into a large boiler or water bath canner place a wire rack so as to keep the glass jars off the bottom of the boiler (the jars will crack if they are set directly on the bottom). Add cold water to the boiler until it is about 2-inches under the top of the jars and bring to the boil. As soon as the water boils, remove the jars and allow to cool.

These picked dill cucumbers are ready to eat in 2 to 3 days, I find them best if refrigerated.

--- ENJOY! ---

Submitted by: Reamonn Tickner