First of all you may ask can you use the cucumbers you find in the store. You really shouldn't they just don't make the greatest pickles. You want ones that are specifically labeled as pickling cucumbers.
I make them sliced, but you can slice them across for sandwich stackers or in spears too. it all works great. I added a garlic clove in each jar to make them "Kosher Dill" but you don't have to.
use safe canning practices! If you are new to canning go to the National Center for Home Food Preservation for guidance!
4 cups water
3 cups white vinegar
3/4 cup + 1/4 cup kosher salt (separately)1/8 cup sugar
Dill (fresh or seeds)
Optional Garlic Cloves for each jar.
Slice or spear cucumbers.
pour 3/4 cup salt on them and gently stir to mix well.
Store overnight covered in the refrigerator.
The next day pour the cucumbers into a colander and rinse off the salt. (Do the rinse 2-3 times)
Set aside cucumbers to drain.
In a metal pot, combine the water, vinegar, 1/4 cup salt and sugar till it comes to a simmer.
In each sterilized canning jar: (I use pint jars)
Add 1/8 -1/4 teaspoon pickling spices
Dill: If using Fresh use 3 sprigs. If using seeds: 1/8 tsp.
1 garlic clove (optional)
Pack your cucumber slices.
Jan't tip: If using spears make sure to trim them to not go above the 1/2 inch headspace needed, so the brine will cover them.
Pour hot vinegar mixture over cucumbers, making sure to leave 1/2" headspace at the top.
Use a knife or spatula to run through the jars to remove airbubbles.
Refill liquid if needed to cover cucumbers, leaving a 1/2" at top for the headspace.
Place hot canning lids and rings to jars
Process in a waterbath canner at a full boil for 15 minutes.
Remove from canner.
Let rest 24 hours before checking to see if lids sealed.
Let cucumbers pickle in jars for 4-6 weeks before opening and eating them.