Ingredients:

  • 4 lbs pickling cucumbers
  • 12 cloves fresh garlic
  • 6 sprigs fresh dill weed
  • 4 cups white distilled vinegar (5% acidity)
  • 4 cups filtered water
  • 1/4 cup pickling salt
  • 2 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 1/2 tsp red pepper flakes
  • 1 tbsp sugar

Instructions:

  1. Wash the cucumbers thoroughly in cold water. Slice off approximately 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. In a stainless steel saucepan, combine the distilled vinegar, filtered water, pickling salt, mustard seeds, peppercorns, red pepper flakes, and sugar.
  3. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until the salt and sugar have completely dissolved.
  4. Place two smashed garlic cloves and one sprig of fresh dill at the bottom of each sterilized pint jar.
  5. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace.
  6. Pour the boiling brine over the cucumbers, maintaining the 1/2 inch headspace.
  7. Remove any trapped air bubbles using a bubble remover, wipe the jar rims clean, and seal with lids and bands.
  8. Process the jars in a water bath canner for 15 minutes.
  9. Remove jars and allow them to cool undisturbed for 24 hours before moving to a pantry.