4 lbs. (4 inch) pickling cucumbers
1/4 c. pickling salt
2 3/4 c. Heinz Distilled White Vinegar
3 c. water
14 heads fresh dill or 12-14 tsp. dill seeds
28 peppercorns

Wash cucumbers, cut in half lengthwise. Combine salt, vinegar and water, heat to boiling. Pack cucumbers into clean jars. Add 2 heads dill or 2 teaspoons dill seeds and 4 peppercorns to each jar.

Pour hot vinegar solution over cucumbers to within 1/2 inch of top, making sure vinegar solution covers cucumber. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 6 to 7 pints.