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Dill PIckles

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4 lbs pickling cumcubers
6 tblsp. salt
3 c vinegar
3 c water
1 c dill seeds
21 peppercorns
dill heads

Wash cucumbers; cut in lengthwise halves. Combine salt, vinegar and water. Heat to boiling.
Pack cucumbers into clean hot pt. jars. Add about 2 tblsp dill seeds or dill heads, and 3 peppercorns to each jar. I usually put in garlic also. Fill with the pickling syrup to within 1/2" of jar top. Immediately adjust lids. Process in boiling water bath 15 minutes.
Remove jars from canner and complete seals unless closures are self-sealing. Makes 7 pints.

Kosher Dills: Add 14 garlic cloves, spit in half to salt, water and vinegar mixture. Heat to boiling; remove garlic. Put 4 halves into each jar.
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