Step 1

Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole.

Step 2

Combine vinegar and water in a large stockpot and bring to a boil.

Step 3

In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.

Step 4

Pack the cucumbers into the canning jars, then cover with hot brine leaving 1/2 inch of headroom.

Step 5

Remove any air bubbles from the jars, wipe the rims clean and place the jar lids on finger tight.

Step 6

Process in a water bath canner for 15 minutes or according to your altitude.

Step 7

After canning remove the jars and place on a towel in a draft-free place to sit for 24 hours. Any jars that have not seeled in 24 hours need to be reprocessed or placed into the refrigerator.