Dill Pickles

Directions

1. 1
   Wash cucumbers; cut in lengthwise halves.
2. 2
   Combine salt, vinegar and water.
3. 3
   Heat to boiling.
4. 4
   Pack cucumbers into clean hot (1-pint) jars.
5. 5
   Add about 2 tablespoons dill seed and 3 peppercorns to each jar.
6. 6
   Fill with syrup to within 1/2-inch of jar top. Immediately adjust lids.
7. 7
   Process in boiling water bath (212°) for 15 minutes.
8. 8
   Remove jars from canner and complete seals unless closures are self-sealing type.
9. 9
   Makes 7 pints.