Ingredients:

  • 2 lbs Kirbys or pickling cucumbers
  • 2 tbsp pickling salt
  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 1 tbsp pickling salt
  • 1 tsp sugar
  • 4 cloves garlic
  • 4 sprigs fresh dill
  • 2 tsp whole black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Wash and scrub cucumbers thoroughly. Slice off 1/16th of an inch from the blossom end of each cucumber to remove enzymes that cause softening.
  2. Slice each cucumber lengthwise into quarters to create uniform spears.
  3. Toss spears with 2 tbsp pickling salt in a colander and let sit for 2 hours. Rinse thoroughly with cold water to remove excess surface salt.
  4. Place one smashed garlic clove, a pinch of peppercorns, and a few mustard seeds into the bottom of each sterilized half-pint jar.
  5. Pack the pickle spears vertically into the jars, wedging them tightly to prevent floating.
  6. Tuck one sprig of fresh dill into the side of the spears in each jar.
  7. Combine white distilled vinegar, filtered water, 1 tbsp pickling salt, and sugar in a saucepan and bring to a boil.
  8. Pour the hot brine over the spears, leaving appropriate headspace, and process the jars in a water bath canner for 10 minutes.