Ingredients:

3 lbs 4-inch pickling cucumbers (about 36)

3 cups water

3 cups white vinegar

¼ cup pickling salt

¼ cup sugar

6 to 12 heads fresh dill or 6 tablespoons dill seeds

Directions:

1. Thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. In a large stainless steel, enamel, or nonstick saucepan combine water, vinegar, pickling salt, and sugar. Bring mixture to a boil.

2. Pack cucumbers loosely into hot, sterilized pint canning jars, leaving a ½ inch headspace. Add 1 to 2 heads of dill or 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a ½ inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims and adjust lids.

3. Process filled jars in a boiling water canner for 10 minutes. Remove jars; cool on racks. Let stand 1 week prior to opening.

Bon Appetit!