Pickling cucumbers
1 Tbsp Dill leaves per quart
1-2 whole Dill flower heads per quart
1/2 tsp Peppercorns per quart
2 cloves of Garlic per quart
Water
White vinegar
Sea salt or Kosher salt
Preserving jars & lids
Recipe
Wash your cucumbers and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened.
For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
Make the brine: for approximately every four quarts of tightly packed cucumbers you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved.
Let this cool until just warm and then pour it into each of the jars, filling to just less than 1/2" below the top of the jar's brim.
Clean the tops of the jars then fit on your preserving lids and screw the rings on.
Place jars in water bath canner. Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water.