Saltwater Pickles With Dill

• 4 1/2 lbs cucumbers
• 6 quarts boiling water, divided
• 2 1/2 tablespoons salt
• 2 slices rye bread
• 8 sprigs dill

1. Wash 3 " cucumbers in hot water then cold water. Cut the ends off each cucumber and mark each with 3 small slits. Set aside in a large mixing bowl.
2. Fill both saucepans with water and add salt to larger pan.
3. When they both come to a boil, pour the 2 quarts over the cucumbers in the mixing bowl.
4. Turn the heat off the 4 quarts of water.
5. Put a slice of bread in the bottom of a 6 quart jar and add 2 sprigs of dill.
6. Carefully fit in 1/3 of the cukes at time, with 2 sprigs dill between each layer;top with other slice bread.
7. Pour other pan water, now cooled down a bit, into cukes.
8. Cover with a plate. Keep jar in a warm place for 3 days.
9. Pickles should be dark green and salty.
10. Drain water into mixing bowl; discard dill and bread; pour water and cukes back into jar; refrigerate and serve cold.

cucumbers, boiling water, salt, rye bread, dill

Taken from www.food.com/recipe/saltwater-pickles-with-dill-124092 (may not work)