Ingredients:

  • 5 lbs Kirby or pickling cucumbers
  • 5 cloves garlic
  • 5 sprigs fresh dill weed
  • 5 tsp dill seed
  • 3 cups distilled white vinegar
  • 3 cups filtered water
  • 1/4 cup pickling salt
  • 1 tbsp sugar

Instructions:

  1. Wash and Trim: Scrub cucumbers thoroughly. Slice off exactly 1/16th of an inch from the blossom end.
  2. Slicing the Spears: Cut each cucumber lengthwise into quarters to create uniform spears.
  3. Cold-Shocking: Soak the spears in ice water for 30 minutes to maximize crispness.
  4. Simmering: Combine the distilled white vinegar, filtered water, pickling salt, and sugar in a saucepan.
  5. Dissolving: Heat over medium-high until the salt and sugar are completely dissolved. Bring to a light simmer, then remove from heat immediately.
  6. Adding Aromatics: Place one smashed garlic clove, one sprig of fresh dill, and 1 teaspoon of dill seed at the bottom of each sterilized pint jar.
  7. Packing Spears: Pack the cucumber spears tightly into the jars, standing them vertically. Leave 1/2 inch of headspace at the top.
  8. Filling: Pour the hot brine over the spears, ensuring they are completely submerged.
  9. Sealing: Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
  10. Canning: Submerge jars in a boiling water bath and process.