Ingredients:

  • 3 lbs pickling cucumbers
  • 4 sprigs fresh dill
  • 4 garlic cloves
  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1/4 tsp red pepper flakes

Instructions:

  1. Scrub cucumbers thoroughly and slice approximately 1/16th of an inch off the blossom end of each cucumber to remove softening enzymes.
  2. Wash jars and lids in hot, soapy water and keep jars warm in the canner to prevent thermal shock.
  3. In a stainless steel pot, combine filtered water, white distilled vinegar, pickling salt, and spices; bring to a rolling boil, stirring until salt is dissolved, then remove from heat.
  4. Place one smashed garlic clove and one sprig of dill at the bottom of each of the four jars.
  5. Pack cucumbers tightly into the jars, either vertically as spears or snugly as wholes.
  6. Pour the hot brine over the cucumbers, leaving exactly 1/2 inch of headspace at the top.
  7. Run a plastic utensil around the inside edge to release trapped air, wipe the rim clean, and apply lids.
  8. Place jars in the water bath canner, ensuring water covers the tops by at least 1 inch, and process in boiling water for 15 minutes.
  9. Remove jars using a jar lifter and set them on a surface to cool.