Categories

4 lb (3- to 5-inch) pickling cucumbers
6 cups vinegar, 5% acidity
6 cups sugar
6 tbsp pickling salt
1 1/2 tsp celery seeds
1 1/2 tsp mustard seeds
2 large onions, thinly sliced
16 heads fresh dill

Wash cucumbers; slice 1/8 inch off each end. Cut cucumbers in 1/4-inch crosswise slices.
Combine vinegar, sugar, salt, celery, and mustard seeds in large kettle. Bring mixture to boiling.
Place 2 slices onion and 1 dill head in each of 8 hot pint jars. Pack cucumber slices into jars. Place 1 slice onion and 1 head dill on top. Pour boiling liquid over cucumbers, filling to within 1/4 inch from the top. Adjust lids.
Process in boiling water 15 minutes. Start to count processing time as soon as jars are placed into actively boiling water.
Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight seal. Yield: 8 pints.