Ingredients:

  • 6 lbs Kirby cucumbers
  • 12 cloves fresh garlic, peeled and halved
  • 12 sprigs fresh dill weed
  • 6 cups white distilled vinegar (5% acidity)
  • 6 cups filtered water
  • 6 tbsp pickling salt
  • 2 tbsp granulated sugar
  • 2 tbsp dill seeds
  • 1 tbsp yellow mustard seeds
  • 1 tsp whole black peppercorns

Instructions:

  1. Wash cucumbers thoroughly in cold water. Slice off 1/16th of an inch from the blossom end of each cucumber and cut each cucumber vertically into four equal spears. Soak spears in an ice-water bath for 30 minutes.
  2. Combine filtered water, white distilled vinegar, pickling salt, sugar, dill seeds, mustard seeds, and peppercorns in a saucepan. Bring to a rolling boil over medium-high heat, stirring to dissolve salt and sugar, then remove from heat.
  3. Place two halves of a garlic clove and one sprig of fresh dill at the bottom of each sterilized quart jar. Pack cucumber spears tightly into the jars, leaving 1/2 inch of headspace, and pour hot brine over the spears.
  4. Wipe jar rims with a clean, damp cloth. Center lids and screw rings until fingertip tight. Process jars in a water bath canner for 10-15 minutes. Remove and let sit undisturbed for 24 hours.