Step 1

Wash and trim cucumbers. You can either trim both ends or just the blossom end, but be sure to trip the blossom end to ensure a crispy pickle.

Step 2

Prepare canner and jars. Wash jars and bands in hot, soapy water and sterilize in hot water until ready to fill. Always use new lids when canning.

Step 3

Combine vinegar, water and salt in a large, stainless steel pot and bring to a boil over medium-high heat and stir until salt has dissolved. Reduce heat and continue to simmer on medium-low heat until ready to use.

Step 4

Remove hot, sterilized jars and bands from canner. Place 1 Tbsp. pickling spice, 1 clove of garlic, 1 head of dill weed and 1 chilli pepper (if using) in each quart jar and pack washed, trimmed cucumbers into jars as tightly as possible, leaving a generous 1/2-inch of headspace.

Step 5

Pour hot vinegar/water/salt mixture into each jar to cover cucumbers, leaving 1/2-inch headspace. Jostle jars gently to remove trapped air bubbles and adjust headspace as necessary. Wipe rims, place lids on jars and screw bands on to fingertip tight.

Step 6

Process in a boiling water bath for 15 minutes. Turn off heat, remove lid and let sit for 5 minutes in canner. Remove from canner and let cool completely before storing. Allow pickles to sit for about 6 weeks until ready to eat.

Step 7

* Yields about 7 quarts

Step 8

** These store well on pantry shelves for 1-2 years.