A simple quick blend of fresh slicing cucumbers and some very basic ingredients.
8 lbs of pickling cucumbers Water
l-l/4 cups pickling salt
l-l/2 qts vinegar
l/4 cup sugar
2 tbsp mixed pickling spices
4 tbsp whole mustard seed
20 heads of fresh dill
Wash cucumbers. Cut l/l6-inch slice off blossom end and discard, but leave l/4-inch of stem attached.
Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand l2 hours. Drain. Combine vinegar, l/2 cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean white cloth, or Spice Bags. Heat to boiling.
Fill jars with cucumbers. Add l tsp mustard seed and l-l/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving l/2-inch head-space.
Adjust lids and process pints 10 minutes and quarts 15 minutes in boiling water canner.