4 lbs. (4 inch) pickling cucumbers
3 to 4 tbsp. salt
3 c. vinegar
3 c. water
1 c. dill seeds
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 2 tablespoons dill seeds and 3 peppercorns to each jar. Fill with pickling syrup to with 1/2 inch of jar top. Immediately adjust lids. Process in boiling water bath, 212 degrees for 15 minutes.

Remove jars from canner and complete seals unless closures are self sealing type. Makes 7 pints.