Step 1

Prepping Cucumbers:

Step 4

Wash cucumbers in cold water and cutting a off ends. Let drain and slice cucumbers into long slices and set aside.

Step 7

Sterilize canning jars.

Step 10

Meanwhile, combine sugar, salt, vinegar and water into large saucepan bring to a boil over medium heat. Stir until sugar is dissolved, reduce heat to simmer.  Add in pickle spice mixture and continue to simmer.

Step 13

Stir in pickle spice and allow to simmer 15 minutes.

Step 16

Carefully remove sterile jars from water, set on a towel on counter, and place large dill head into each jar.

Step 18

Filling Jars:

Step 21

Pack sliced cucumbers "tightly" into canning jars. Avoiding any large empty space in the jar, leaving a ¼ inch head-space.

Step 24

With a large ladle, fill jars with hot vinegar sugar/salt solution making sure to add floating spices to the jar. Leave a ½ head space.

Step 27

Remove air bubbles, wipe jar rim with a clean damp cloth and put on lid and band finger-tight.

Step 29

IF MAKING REFRIGERATOR BRINE PICKLES - YOU ARE DONE!

Step 31

Canning Pickles: (Long Shelf Life)

Step 34

Place filled jars into water-bath canner rack.

Step 37

Lower rack into hot simmering water making sure to fill to 1 inch above jar lids.

Step 40

Cook on medium-high heat and bring to a rolling boil.  Process both pints and quarts for 15 minutes.

Step 43

Turn off and remove cover carefully, lifting away from you. Lift rack and let jars cool 5 minutes.

Step 46

Remove from rack, place on counter and allow to cool for 12 hours. (Don't tighten lids)

Step 49

Label and store.