1 1/2cupswhite vinegar5% acidity (plus more for wiping jar rims)
2tbsp.pickling or Kosher saltNOT table salt
4tsp.dry dill seeds
Wash jars in warm, soapy water and rinse them well, or run them through the dishwasher. If you will be canning these, get your water bath canner simmering and add the freshly-washed jars to keep them warm. Meanwhile, in a small saucepan, bring a few inches of water to a low simmer and add the canning lids.
Wash and dry the cucumbers. Slice a sliver off from each end, and cut into chunks or spears.
In a medium saucepan, bring the vinegar, water, and salt to a rolling boil.
Divide the garlic cloves, dill seeds, and peppercorns equally between the hot jars. Pack the cucumbers into the jars tightly, leaving one-half of inch space between the cucumbers and the top of the jar. Pour the hot vinegar brine over the cucumbers, leaving 1/4 inch of headspace at the top.
NOTE:If making quick pickles stop now and put the lids on, then let them reach room temperature before transferring the jars to the refrigerator. Wait 48 hours before eating. If water bath canning, proceed with the next step.
Run a chopstick or small plastic spatula around the interior of the jar between the cucumbers and the glass to remove any air bubbles. Using a clean towel dipped in room temperature vinegar, wipe the rim of the jar to make sure there's no brine on it that could prevent proper sealing.
Remove a lid from the saucepan but do not dry it. Put the lid onto the jar, then add a screw-on ring. Tighten the ring only until you feel resistance. (This is called "fingertip tight.")
Put the filled jar into the water bath canner and continue filling jars one at a time. Once all the jars are full, raise the heat and watch the water carefully. When the water begins boiling, set a timer for 10 minutes.
After the jars have processed at a full boil for 10 minutes (or 15 if you're at high altitude), remove them one at a time to a folded towel on the counter and leave them there for 24 hours. Do not move them! It is normal for the jars to make popping sounds as they cool.
The next day, check the seal by pressing down on the lid. If it does not move, the jar is sealed correctly. Jars with wobbly lids are not sealed correctly, so they are not shelf-stable and must be stored in the refrigerator.
NOTE: Nutrition data is based on all of the recipe's ingredients, including the brine. This is due to the recipe software. An average 3" pickle contains 7 calories, 785 mg of sodium, 0.1g fat, 1.5g carbohydrate, with 0.8g fiber.