Ingredients:

  • 4 lbs pickling cucumbers (Kirby variety), sliced into spears or rounds
  • 8 cloves garlic, peeled and smashed
  • 4 sprigs fresh dill, topped with stems
  • 2 tbsp dill seeds
  • 1 tbsp whole black peppercorns
  • 4 cups distilled white vinegar (5% acidity)
  • 4 cups filtered water
  • ½ cup pickling salt (non-iodized)
  • 2 tbsp granulated sugar

Instructions:

  1. Wash cucumbers thoroughly in cold water and slice off the blossom end (first 1/16th inch) of each cucumber to remove softening enzymes.
  2. Into each sterilized quart jar, place 2 smashed garlic cloves, 1 sprig of fresh dill, 1.5 tsp of dill seeds, and a pinch of peppercorns.
  3. Pack the cucumber spears or rounds tightly into the jars, leaving ½ inch of headspace at the top.
  4. In a stainless steel saucepan, combine the white vinegar, water, pickling salt, and sugar.
  5. Bring the brine mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
  6. Carefully pour the hot brine over the cucumbers in the jars, maintaining the ½ inch headspace.
  7. Run a clean plastic utensil or chopstick around the inside of the jar to release trapped air bubbles.
  8. Process the jars in a water bath canner for 10 minutes to pasteurize and seal.