Step 1

Prepare home canning jars and lids according to manufacturer's directions.

Step 2

For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.

Step 3

Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.

Step 4

Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.

Step 5

Process in simmering hot water (180-185 degrees) for 30 minutes (low temp pasteurization method).

Step 6

Remove jars from canner and allow to cool completely (24 hours recommended). Remove bands and test for complete seal. Store in a dark, cool place.

Step 7

Recommend six weeks of standing time for flavors to fully develop.