Ingredients:

  • 11 cups water
  • 5 cups white distilled vinegar (5% acidity)
  • 1 cup pickling salt
  • 6 lbs pickling cucumbers (Kirby variety)
  • 12 cloves garlic, smashed
  • 12 sprigs fresh dill heads or stems
  • 2 tbsp whole black peppercorns
  • 2 tbsp mustard seeds

Instructions:

  1. Wash the cucumbers thoroughly in cold water and slice off the blossom end (the first 1/16th of an inch) of each cucumber to prevent softening.
  2. Cut the cucumbers into spears or rounds as desired.
  3. In a large stainless steel pot, combine the water, white vinegar, and pickling salt.
  4. Bring the brine to a rolling boil, then reduce to a simmer for 10 minutes to ensure the salt is fully dissolved.
  5. Place two smashed garlic cloves, one sprig of dill, 1 tsp of peppercorns, and 1 tsp of mustard seeds into the bottom of each sterilized quart jar.
  6. Pack the cucumber spears tightly into the jars, leaving exactly 1/2 inch of headspace at the top.