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1. Thoroughly rinse cucumbers. Cut off a thin slice from both ends of each cucumber. Slice into 1/4 to 1/2-inch-thick slices. In large nonreactive pot combine water, vinegar, sugar, and pickling salt. Bring to boiling.
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2. Meanwhile, prepare jars. Pack cucumbers loosely into hot, pint canning jars, leaving a 1/2-inch headspace. Add 1Tbsp. dill seeds to each jar. Pour hot vinegar mixture into jars, leaving a 1/2-inch headspace. Discard any remaining vinegar mixture.Wipe jar rims. Top with lids.
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3. Process in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Let stand 1 week. MAKES 6 PINTS.
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HOT GARLIC PICKLES: Prepare as directed, except substitute cider vinegar for white vinegar and add 1to 2 whole hot red chile peppers (Thai or cayenne) and 2 cloves of garlic (cut in half) to each jar when packing cucumbers.
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SWEET DILL PICKLES: Prepare as directed
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except increase sugar to 3 cups.
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CRUNCHY DILL AND ONION CHIPS: Use 12 cups
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sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss cucumbers and onions with the pickling salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Top with heavy plate to weight. Chill overnight. After chilling, remove any unmelted ice and discard liquid in bowl. Pack cucumbers and onions in jars and proceed as directed.
