4 lbs. pickling cucumbers (4 in.)
6 tbsp. salt
3 c. vinegar
3 c. water
1 c. dill seed
21 peppercorns

Wash cucumbers; cut in lengthwise halves. Combine salt, vinegar, and water. Heat to boiling. Pack cucumbers into clean, hot (1 pint) jars. Add about 2 tablespoons 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 (212 degrees) for 15 minutes. Remove jars from canner and complete seals unless self sealing type.