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Thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. Pack cucumbers loosely into a hot, sterilized quart jar, leaving a 1/2 inch head space. Add dill and mustard seed. Make a brine by combing water, vinegar, and salt. Bring to boiling.
Pour hot brine over cucumbers, leaving a 1/2 inch head space. Adjust lid. Process in a boiling-water canner for 15 minutes. Let stand one week before opening. Makes 1 quart.
Watermelon Rind Pickles
7 pounds watermelon rind
3 1/2 pounds sugar • 1/2 teaspoon oil of cloves
1/2 teaspoon oil of cinnamon
1 pint vinegar
2 teaspoons salt
1/2 teaspoon powdered alum
First Day: Peel and cut rind in small pieces, add salt and alum. Boil until tender for 3 to 5 minutes. Drain. Combine sugar, vinegar, and extracts and bring to a boil. Remove from heat and add cooked rind. Leave standing until the next day..
Second Day: Drain off syrup. Boil syrup 7 minutes.
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