Step 1

Wash cucumbers. Trim and discard both ends of the cucumbers, then slice into ¼ inch thick slices by hand or using a mandoline.

Step 2

Prepare brine by dissolving salt in water. Pour over cucumbers, cover and let stand 8 hours or overnight. Drain.

Step 3

Prepare pickling solution. Heat salt and water to boiling in a large saucepan. Keep hot while you fill jars.

Step 4

Into each hot jar, place 1 teaspoon mustard seed, 1-2 dill heads, 1 peeled garlic clove and ½ teaspoon black peppercorns. Top with sliced cucumbers, leaving ½ inch headspace. Cover cucumbers with hot pickling solution, leaving ½ inch headspace. Remove bubbles with a rubber spatula, wooden spoon handle or other non-metal utensil. Wipe jar rims with a clean, damp cloth.

Step 5

Cap jars with clean lids and rings. Adjust lids to finger tight. Process in a boiling water canner 10 minutes for pints, 15 minutes for quarts at 0-1000 altitude. Adjust for higher altitudes (e.g. add 5 minutes for 1000-6000 ft.). Finish and test lids per standard water bath canning practices.