- 3 lbs. 4-inch Pickling cucumbers (about 36)
- 3 C. Water
- 3 C. White Vinegar
- ¼ C. Pickling Salt
- ¼ C. Sugar
- 6-9 Heads fresh dill or 6 Tbs. Dill Seeds
Thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, pickling salt, and sugar. Bring to boiling.
Pack cucumbers loosely into hot, sterilized pint canning jars, leaving a ½ inch head-space. Add 2 to 3 heads of dill or 1 Tablespoon Dill seeds to each jar.
Pour hot vinegar mixture over cucumbers, leaving a ½ inch head-space. Discard any remaining hot vinegar mixture.
Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (Begin timing when water returns to boiling) Remove jars; cool on racks. Store. Let stand for 1 week to develop flavors before serving.