For best results, the cucumbers used for these pickles should be very fresh, preferably just picked.

• 3 dozen freshly picked cucumbers (approximately 4" long) - unpeeled and sliced in half, lengthwise
• 3 cups vinegar, 5% acidity
• 3-1/2 cups water
• 1/4 cup canning salt
• dill weed - 16 heads of fresh or 1/2 cup dried dill (about 1 tablespoon dried or 2 heads fresh per jar)
• 4 garlic cloves, minced (about 1/2 clove per jar)
• 8 tsp. mustard seeds (about 1 tsp. per jar)
• 32 peppercorns -( about 4 per jar)

Preparation -
Place the washed cucumbers halves in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely. Mix the canning salt, vinegar and water together in a saucepan and heat to boiling. Arrange the cucumber halves, standing upright, in 8 pint jars. Add the dill, garlic, mustard seeds and peppercorns to each jar. Pour the hot vinegar brine over the cucumber slices and spice in each jar, leaving 1/2" headspace. Apply the caps and bands. Process for 5 minutes in a boiling water bath canner. Remove the jars from the canner to cool. Check the seals and label the jars before storing in a cool, dark place.