You will need:
- 5 pounds (3 to 5-inch long firm kirby cucumbers (about 20), washed
- 1-1/2 cups coarse salt
- 2 Tbsp. mixed pickling spices
- 4 to 5 cloves garlic, unpeeled (I add additional chopped garlic - about 1 tsp.)
- 4 to 5 sprigs fresh dill
- 2-1/2 cups apple cider vinegar
- 3 Tbsp. sugar
Drain and rinse the cucumbers, discarding brine. Boil jars or run them through the dishwasher to sterilize. After brining, if any of the pickles look or feel soft and mushy, discard them. Pack into wide-mouth jars. Divide pickling spices, garlic and dill between the jars. After packing jars, put additional dill on top of the pickles.
Combine 6-1/4 cup water, remaining salt, vinegar and sugar in a medium saucepan. Bring to a boil and pour into packed jars. Cool on a rack to room temperature. Cover and refrigerate. These are best eaten after about 2 weeks, but you can start after 2 days in the refrigerator. It's hard to wait!
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