Ingredients:

  • 5 lbs Kirby Cucumbers
  • 1 cup fresh dill sprigs
  • 16 garlic cloves
  • 2 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 8 grape leaves
  • 4 cups water
  • 1.5 cups white distilled vinegar
  • 1/4 cup pickling salt
  • 1 tbsp sugar

Instructions:

  1. Scrub cucumbers thoroughly and slice off 1/16th of an inch from the blossom end to remove enzymes that cause softening.
  2. In each sterilized pint jar, place 2 smashed garlic cloves, a sprig of dill, a piece of grape leaf, and a pinch of mustard seeds and peppercorns.
  3. Pack cucumber spears tightly into the jars, leaving 1/2 inch of headspace at the top.
  4. Combine water, white distilled vinegar, pickling salt, and sugar in a saucepan.
  5. Bring the brine to a rolling boil over medium-high heat, stirring until salt is completely dissolved.
  6. Carefully pour the hot brine over the cucumbers, maintaining 1/2 inch of headspace.
  7. Run a bubble remover tool around the inside of the jars to release trapped air and wipe rims clean.
  8. Center lids and screw rings to fingertip tightness.
  9. Process jars in a boiling water bath canner for 10 minutes, ensuring water covers tops by at least 1 inch.
  10. Remove jars and let them sit undisturbed for 24 hours to cure and seal.