Ingredients:

  • 4 lbs Kirby or Persian cucumbers
  • 2 tbsp pickling salt
  • 3 cups ice-cold filtered water
  • 24 garlic cloves
  • 8 sprigs fresh dill heads
  • 8 sprigs fresh dill fronds
  • 2 tbsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 4 cups white distilled vinegar
  • 4 cups filtered water
  • 1/4 cup cane sugar
  • 1/4 cup pickling salt

Instructions:

  1. Toss sliced cucumbers in 2 tbsp pickling salt and 3 cups ice water; let sit for 2 hours to firm the cell walls.
  2. Thoroughly rinse the cucumbers under cold water to remove excess surface salt and pat them dry with a clean towel.
  3. Divide 5-6 smashed garlic cloves, 2 dill heads, 2 sprigs of dill fronds, and a proportional share of peppercorns, mustard seeds, and celery seeds into each of the 4 sterilized quart jars.
  4. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace at the top.
  5. Combine 4 cups white distilled vinegar, 4 cups water, 1/4 cup cane sugar, and 1/4 cup pickling salt in a pot and bring to a rolling boil until dissolved.
  6. Pour the boiling brine over the cucumbers, leaving 1/4 inch of headspace.
  7. Remove air bubbles with a plastic utensil, wipe the rims clean, and secure the lids.
  8. Process the jars in a boiling water bath for 15 minutes.
  9. Remove jars with a lifter and let cool undisturbed for 24 hours.