Ingredients

3 3/4 cups vinegar

4 1/2 tsp. turmeric

5 cups sugar

3/4 tsp. mustard seed

3 T. salt

3 tsp. dill seed

1 qt. water

36 cucumbers sliced longwise in quarters, stand upright in 12 pint jars

                                                      Directions

1. Place 1/4 tsp. dill seed in each pint jar.

2. Combine remaining ingredients except for cucumbers, and bring to a boil.

3. Pour over the cucumbers in jars.

4. Put lids tightly on jars, then place jars in canner.

5. Cover jars with water 1/2 inch over the top of the jars.

6. Bring water to a boil. Boil for 5 minutes.

7. Remove from canner.

8. Allow jars to cool for 24 hours before moving.

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