(from Wendy Pearson)
3 c. vinegar
2 c. sugar
1 ½ T. salt
4-5 c. water
Mix solution in a large kettle and heat until sugar is dissolved.
For each bottle of pickles, you put this in the bottle:
¼ -½ whole mustard seed
½ to 1 whole seed head of dill weed
2 thin slices of onion
Enough sliced cucumbers to fill up the bottle
Pour warm solution over cucumbers, leaving ½ inch air space at the top.
Place lids and rings on bottles and process in boiling water bath for 10 minutes.
IMPORTANT: These pickles need sit in a cool, dry place for at least 2 months to develop the flavor completely.
Hints: I have used a food slicer to cut up the cucumbers.
Also there is a kind of cucumber called Armenian (with a fluted rind) that makes a nice pickle.
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