1. Fresh cucumbers.
2. Fresh Garlic.
3. Dried Dill.
4. Kosher Salt.
6. White Vinegar.
7. Large pot for boiling jars and lids.
8. Medium/large pot for the brine mixture you will make.
9. Canner or extra large pot for the water bath.
10. Pint jars and lids.
1. Place the large pot on your stove after you have filled it about 3/4 of the way with water. You will want this water to boil. All of the lids and jars you will be placing your pickles in will need to boil for a couple of minutes in order to sterilize.
2. Combine 3 1/4 cups of water and 3 1/4 cups of white vinegar in your medium/large saucepan, then add 6 TBS of kosher salt. Place this over medium/high heat and allow to boil.
3. While you are waiting for your brine and water to boil wash all of your cucumbers and slice them to the size you would like your pickles. Make sure that you cut off the ends of the cucumbers. Leaving the ends on can cause the pickles to lose crispness because the blossom releases enzymes that cause softening.
4. Once your hot water has build place a couple of pint jars in at a time and allow to boil for a couple of minutes. Make sure that each jar is fully submersed so that it is sterilized. I put all of the lids in at once and leave them until I am ready for use.
5. Remove your pint jars and place them on their sides on a towel on the counter. Fill each jar with your sliced cucumbers and then turn upright. Continue this process until you have filled each jar and run out of cucumbers.
6. Set the jars upright and place 1 - 2 cloves of garlic, 1/8 tsp. dill, and 6 - 10 whole peppercorns on the top of the pickles.
7. Place the canning funnel in the top of each jar and fill with the brine mixture. The brine should fill the jar to about 1/4" from the top, make sure that the pickles are covered and there are no air bubbles.
8. Wipe down the rims of each jar with a clean towel so that your lids will properly seal.
9. Remove the flat part of the lid from the boiling water and place one on the top of each jar. Place a ring over each jar and tighten, you are now ready for the hot water bath.
10. Place the pint jars in your canner and fill the canner with hot water so that it covers the jars about an inch over their lids. Since the brine was boiling and the jars were just boiled, it is important to fill the pot with hot water, otherwise you run the risk of having broken jars.
11. Set the pot over high heat and cover. Once the pot comes to a boils you may start the timer for processing your pickles. 10 minutes.
12. After the 10 minutes is up, remove the pot from the heat and then remove the jars from the pot. I place my jars on a thick towel on my counter and allow them to cool over night.
13. If your pickles have sealed properly you will notice that the lid has been sucked down into the jar. If not, no big deal, just make sure to refrigerate them and remember that they will not keep as long.
14. Properly canned food should safely last for up to a year if not longer.
15. Even though I have sealed jars of pickles I try to keep them in the fridge so that I can maintain a more crispy pickle.