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4 lb. cucumbers
2 cups vinegar (see note)
2 cups water
3 tbsp. dill seed or 9 heads fresh or dried dill weed
18 whole black peppercorns or 3 small dried red peppers
2 tbsp. salt
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 and cut off blossom end. If using larger cucumbers, slice, quarter or halve lengthwise before pickling. Combine vinegar and water in a saucepan and heat to a simmer. Pack cucumbers into hot jars. For each quart jar, add 1 tbsp. dill seed, 6 whole black peppercorns and 2 tsp. salt. Fill jars with hot vinegar-water solution to 1/2 inch of the top. Remove air bubbles with stirring stick and adjust 2-piece caps. Process for 15 minutes in 170- to 180-degree water in a water bath canner. If large whole pickles are used, add 5 minutes to simmering time.
Note: If more tart pickles are desired, use 3 cups vinegar and 1 cup water, total.
Makes 3 quarts
Adapted from the University of California Cooperative Extension Division of Agriculture & Nutrition Publication #4080.