Prepare the Cucumbers

Wash the cucumbers well under cool running water.

Trim approximately 1/16 inch from the blossom end of each cucumber. The blossom end contains enzymes that can contribute to softer pickles.

Leave small cucumbers whole or cut larger cucumbers into spears.

Peel the onions and slice them into rings or wedges.

Prepare the Jars

Wash your canning jars and keep them hot until you are ready to fill them.

Place fresh dill, garlic and onion into each jar.

Pack the cucumbers firmly into the jars without crushing them. Leave enough room at the top for the required headspace.

Make the Brine

Combine the vinegar, water and canning salt in a large stainless-steel pot.

Bring the mixture to a full boil, stirring until the salt has dissolved.

Keep the brine hot while filling the jars.

Fill the Jars

Pour the boiling brine over the packed cucumbers, leaving ½ inch of headspace.

Run a bubble remover or plastic utensil around the inside of each jar to release trapped air.

Check the headspace again and add additional hot brine if necessary.

Wipe the jar rims with a clean damp cloth. Center the lids and apply the bands fingertip tight.

Process the Pickles

Place the filled jars into a boiling-water canner. The jars should be covered by at least 1 inch of water.

Once the water returns to a full boil, begin timing.

For quart jars, process according to your elevation:

0–1,000 feet: 15 minutes

1,001–6,000 feet: 20 minutes

Above 6,000 feet: 25 minutes

When processing is complete, turn off the heat and remove the canner lid. Allow the jars to sit for about 5 minutes before carefully removing them.

Place the jars upright on a towel or cooling rack and leave them undisturbed for 12–24 hours.

Check the seals before labeling and storing.