Ingredients:

  • 3 lbs Kirby or pickling cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill heads or stems
  • 1 tbsp whole black peppercorns
  • 4 cups water
  • 1.5 cups distilled white vinegar (5% acidity)
  • 1/4 cup pickling salt

Instructions:

  1. Wash and scrub the cucumbers. Slice off 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Slice the cucumbers into spears or coins.
  3. Place one smashed garlic clove, one sprig of dill, and a pinch of peppercorns at the bottom of each sterilized pint jar.
  4. Pack cucumbers tightly into the jars, leaving 1/2 inch of headspace.
  5. Combine water, white vinegar, and pickling salt in a large saucepan.
  6. Bring the mixture to a rolling boil over medium high heat until the salt is completely dissolved.
  7. Carefully pour the hot brine over the cucumbers in the jars, maintaining the 1/2 inch headspace.
  8. Wipe the jar rims with a clean damp cloth, center the lids, and screw the rings on until finger tip tight.
  9. Submerge the jars in a water bath canner with at least 1 inch of water covering the tops and process Canned Pickles for 10-15 minutes.