DILL PICKLES

Soak cucumber in salt water and ice for 3 hours.

Combine:

4 quarts water
2 quarts vinegar
1 C salt
2 t tumeric
2 t ground mustard

Put 1/4 head dill in each can and pack cucmbers. Boil brine and pour over pickles in can. Bring pressure up slowly to 5 lbs. then turn off.

Source: Claudia Hill