5 pounds pickling cucumbers, I use Kirby cucumbers
about 8 wide mouth Ball pints (quarts are also ok, see below for different process time)
(small dry chile pepper optional in each jar)
1/4 cup pickling salt (I use Kosher instead, you want pure salt - no additives)
5 cups water
5 cups 5% white vinegar
5 tbs pickling salt (Kosher)
Cut a thin slice off both ends of the cucumbers put in a food safe non-reactive container (I use a Stainless stock pot), cover in water, add the 1/4 cup pickling salt, put a couple of pounds of ice on top, and put in a cool place or refrigerator over night.
The next day mix the water, vinegar and pickling salt and bring to a boil. [This is a ratio of 16:16:1 and since I do multiple batches I usually use a gallon of vinegar, a gallon of water and a cup of salt]
In each jar put 1.5 tsp of dill seed (or large head of fresh dill) and a cut up clove of garlic. Size of clove depends on Vampire infestation. (Double for quarts)
If you are cutting the cucumbers so they are lengthwise, such as spears, trim the cucumber so they will fit, standing up in the pint jar, with enough room that they are covered when the jar is filled to 1/2" of rim. (Headspace). Do not discard the leftover trimmed pieces of cucumber
Pack the jars, cover the cucumbers with the boiling vinegar, water, salt mixture, put on two piece lids and waterbath process 10 minutes (10 minutes at a full boil, with the jar fully covered). If you choose to use quart jars, process 15 minutes.
Remove from waterbath, let them sit 24 hours, refrigerate those that don't seal.
Store in cool, dark, relatively dry space.
Wait about 8 weeks.
Will keep for at least a year.
The trim, from fitting the cucumbers to the jar can be sliced across for simple slices and then canned as above, or left as chunks, which are useful in cooking, and then canned as above.