Ingredients:

  • 3 lbs pickling cucumbers (Kirby variety)
  • 15 garlic cloves, smashed
  • 5 large dill sprigs
  • 5 tsp pickling spice blend
  • 3 cups white distilled vinegar (5% acidity)
  • 3 cups filtered water
  • 1/4 cup pickling salt
  • 1 tbsp granulated sugar

Instructions:

  1. Scrub cucumbers thoroughly in cold water and slice roughly 1/4 inch off the blossom end of each cucumber to remove softening enzymes.
  2. Slice cucumbers into spears or rounds, or leave whole if using mini-pickling cucumbers.
  3. Distribute smashed garlic, dill sprigs, and pickling spices evenly across the bottom of 5 sterilized jars and pack cucumbers tightly, leaving 1/2 inch of headspace.
  4. Combine distilled vinegar, filtered water, pickling salt, and sugar in a stainless steel saucepan.
  5. Bring the brine to a rolling boil over medium-high heat, stirring until salt and sugar are completely dissolved.
  6. Carefully pour the boiling brine over the cucumbers, maintaining 1/2 inch of headspace.
  7. Run a bubble remover or plastic spatula down the inside of each jar to release trapped air.
  8. Wipe rims clean, center the lids, and screw the bands on until finger-tip tight.
  9. Lower jars into a boiling water bath, ensuring they are covered by at least 1 inch of water, and process for 10 minutes.
  10. Remove jars and set them on a towel; let them sit undisturbed for 24 hours to allow the seal to set.