Instructions: * Note - Use 3 Tbs dill seed or 9 heads of fresh or dried dill weed

* note - Use 18 whole black peppercorns or 3 small dried red peppers

1. For whole cucumbers, small sizes up to 4 inches long are preferred. Larger sizes may be packed whole provided they are processed for a longer time. Wash cucumbers thoroughly.

2. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling. combine vinegar and water. pack cucumbers into clean jars. For each quart, add 1 tablespoon or three heads of dill, 5 whole black peppers, and 2 teaspoons salt. Fill with vinegar-water solution to inch of top.

3. Seal. Process 15 minutes in simmer hot water.

If more tart pickles are desired, use 3 cups vinegar and 1 cup water.

Makes 3 quarts

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