Ingredients:

  • 2 lbs Kirby or pickling cucumbers
  • 4 cloves garlic, peeled and halved
  • 4 sprigs fresh dill heads or stems
  • 2 cups distilled white vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp pickling salt (non-iodized)
  • 1 tbsp granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Scrub cucumbers under cold running water to remove all soil.
  2. Slice off 1/16th of an inch from the blossom end of each cucumber to prevent mushiness.
  3. Leave cucumbers whole for spears or slice into 1/4-inch rounds for chips.
  4. Place one half-clove of garlic and one sprig of dill at the bottom of each sterilized half-pint jar.
  5. Pack cucumbers vertically into the jars as tightly as possible without bruising the skin.
  6. Evenly distribute mustard seeds and peppercorns across the four jars.
  7. Combine vinegar, water, salt, and sugar in a saucepan and bring to a rolling boil until dissolved.
  8. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace.
  9. Run a plastic utensil around the inside edge of the jars to release trapped air bubbles.
  10. Wipe the rims, apply lids, and process in a boiling water bath for 15 minutes.
  11. Remove jars and let them sit undisturbed for 24 hours until the lids have sealed.