Directions

1. 1

   Rinse the pickling cucumbers thoroughly under cold running water, scrubbing gently with a brush to remove any dirt. Using a sharp knife, trim and discard the blossom end from each cucumber.

2. 2

   Cut each cucumber lengthwise into quarters. In a large stainless steel pot, combine the water, white vinegar, sugar, and pickling salt. Place the pot over high heat and bring the mixture to a rolling boil, stirring occasionally until the sugar and salt are completely dissolved.

3. 3

   While the brine heats, prepare six sterilized pint-sized canning jars by ensuring they are clean and hot. Into each jar, place 1 tablespoon of dill seed, 1 peeled garlic clove, and half of a hot chili pepper if desired.

4. 4

   Carefully pack the quartered cucumber pieces into the prepared jars, filling them to within 1/2 inch of the rim.

5. 5

   Slowly pour the hot vinegar brine over the cucumbers in each jar, maintaining 1/2 inch of headspace at the top. Wipe the rim of each jar with a warm, damp paper towel to remove any spills. Center a sterilized lid on each jar and screw the band on snugly but not overly tight, just until fingertip tension. Place all filled jars in a boiling water canner and process for 10 minutes.

6. 6

   Carefully remove the jars from the boiling water canner using a jar lifter and set them on a clean kitchen towel to cool completely. Do not disturb the jars for at least 12 hours. Once cooled, remove the bands, check that the lids are sealed (they should be flat and concave), and store in a cool, dark place for up to one year.