Pickling cucumbers, about 3 inches long, are the ideal choice. They’re firm enough to stay crispy after the canning process. Don’t go for regular cucumbers, as they’ll become mushy. Fresh dill heads are key, but dill seed can be substituted.

Scrub the cucumbers carefully with warm water and a vegetable brush. Any dirt can compromise the jars, so clean them well. Remove any blossom ends to prevent the pickles from becoming soft.

Cut off both ends of each cucumber. This allows the brine to penetrate more effectively, leading to crunchier pickles.

Soak the cucumbers in a brine made from ¾ cup pickling salt dissolved in 2 gallons of water. Let them sit in a cool area for 12 hours to help deepen the flavor.

Sterilize your jars by placing them in the canner, covering them with water, and bringing it to a boil. Also, heat the lids in a separate saucepan to soften the adhesive.

For the spice mix, you’ll need pickling spice, mustard seed, and fresh dill (or dill seed if using). These add the signature tang to your pickles. I always stock up on pickling spices during the off-season.

Once your cucumbers are soaking, prepare the brine by combining vinegar, water, and sugar in a saucepan. Add the pickling spice wrapped in cheesecloth and bring it to a boil, stirring regularly to dissolve the sugar.

Using your jar lifter, remove the hot jars from the canner. Add 1 tsp of mustard seed and 1 ½ heads of fresh dill (or 1 ½ tsp dill seed) to each jar.

Tightly pack the cucumbers into the jars. If they don’t fit perfectly, cut them to size. Leave about ½ inch of headspace at the top of each jar for the brine to settle.

Remove the spice bag from the brine and discard it. Pour the hot brine over the cucumbers, leaving ½ inch of headspace. Run a knife around the edge of the jars to remove any air bubbles.

Wipe the rims of your jars with a damp paper towel to remove any debris. Using your lid lifter, place the heated lids on the jars and screw on the rings until finger-tight.

Place your jars in the water bath canner, ensuring they are covered with water. Bring the water to a boil and process the jars for 10 minutes. Adjust for altitude if necessary.

Once processing is complete, remove the canner lid and turn off the heat. Let the jars rest for 5 minutes before removing them with the jar lifter. Place the jars on a clean surface and let them cool for 24 hours. You should hear the lids “pop” as they seal.

After 24 hours, check the seals by pressing the center of the lids. If they don’t pop, they’ve sealed correctly. Write the date on each lid and store the jars in a cool, dark place.