4 lbs. pickling cucumbers
6 tbsp. salt
3 c. vinegar
3 c. water
1 c. dill seed

Wash cucumbers; cut lengthwise halves. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean hot jars. Add about 2 tbsp. dill seed and 3 peppercorns to each jar. Fill with pickling syrup to within 1/2 inch of jar top. Immediately adjust lids. Process in boiling water bath 10 minutes.

For dill pickles, start to count processing time as soon as filled jars are placed in boiling water bath. USE LEVEL MEASURES.