Sterilize your jars by either running them through the dishwasher or simmering in boiling water for 10 minutes.
Make the brine
In a large pot heat the water, vinegar, sugar and salt over medium heat and bring to a boil.
Add the pickling spice to a piece of cheesecloth or cheesecloth bag and let simmer for in the brine for about 10 minutes. Stir occasionally with a spoon.
Wash the cucumbers in cold water and cut the ends off. Cut the cucumbers into spears, halves or ½-inch rounds.
Fill the jars
In each jar, add 1 teaspoon mustard seed, ¼ teaspoon celery seeds, several peeled garlic cloves and several fresh dill pieces. (or use dill seeds)
Divide the cucumbers between the jars. They should fit rather tightly.
Ladle the hot pickling brine over the cucumbers, covering them completely. Leave about ½-inch head space.
Wipe any brine from the edges of the jars with a clean damp paper towel. Put lids with rings on the jars.
Let the jars cool to room temperature before placing them in the refrigerator.
For the best flavor, let marinade in the fridge for about 3 or 4 days before enjoying. They will last in the fridge for about 2 months.
Notes
Using Pickling Spice:
We highly recommend using a cheesecloth baggie. They are super convenient and keep the pickling spice contained. (Pickling spice often has pieces of chopped bay leaves and can be harmful if swallowed.)
Slicing cucumbers:
Cut cucumbers lengthwise for spears, halves or cut into chips.
Fresh Dill:
Fresh dill is best. You can easily grow your own from seed OR ask the produce manager at your local grocery store to order you some.This recipe makes about 5-6 pints (16-ounce) jars of Dill pickles.