Ingredients:

  • 3 lbs Kirby or Persian Cucumbers
  • 8 cloves fresh garlic
  • 4 bunches fresh dill
  • 1 medium white onion
  • 2 cups white distilled vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tsp sugar
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Wash cucumbers thoroughly. Slice the blossom end off each cucumber to remove enzymes that cause softening. Cut into spears or rounds.
  2. Divide the smashed garlic cloves, fresh dill sprigs, and thinly sliced onion evenly among the four sterilized pint jars.
  3. In a stainless steel pot, combine white distilled vinegar, filtered water, pickling salt, sugar, peppercorns, and mustard seeds. Bring to a rolling boil over medium-high heat, stirring until salt and sugar are dissolved.
  4. Pack the cucumber spears tightly into the jars, pressing down firmly but gently. Pour the boiling brine over the cucumbers, leaving exactly 1/2 inch of headspace.
  5. Use a bubble remover or clean plastic knife to release trapped air. Wipe rims with a damp cloth, center the lids, and screw the bands until finger-tight.
  6. Lower jars into a water bath canner with water covering tops by at least 1 inch. Bring to a boil and process for 15 minutes.
  7. Remove jars with a jar lifter and set on a towel to cool for 24 hours without disturbing them.