Classic Dill Pickle Spears

From the garden

• 3 lb pickling cucumbers, blossom ends trimmed, cut into spears
• 8 sprigs fresh dill heads or sprigs
• 4 cloves garlic, peeled

From the pantry

• 3 cups distilled white vinegar (5%) — never substitute a weaker vinegar or add extra water — the tested ratio is what makes this shelf-safe
• 3 tbsp canning or pickling salt
• 2 tsp mustard seed
• 1 tsp black peppercorns
• red pepper flakes (optional) — a pinch per jar

1. Wash 4 pint jars and keep them hot in your water-bath canner as it heats; wash the lids and bands and set them aside. Hot jars won't crack when the boiling brine goes in.
2. Scrub the cucumbers, trim a thin slice off each blossom end, and cut them into spears about ¾ inch shorter than the jars.
3. Bring the vinegar, 3 cups water, and the canning salt to a rolling boil. This 1:1 brine made with 5% vinegar is the tested ratio — don't dilute it further.
4. Working one hot jar at a time, add 2 dill sprigs, 1 garlic clove, ½ teaspoon mustard seed, a few peppercorns, and pepper flakes if using, then pack the spears in upright and tight. Pour in boiling brine leaving ½ inch headspace, run a thin spatula around the inside to release air bubbles, wipe the rims, and screw the bands on fingertip-tight.
5. Lower the jars into the canner with at least 1 inch of water covering them, return to a full boil, and process 10 minutes. Altitude adjustment: at 1,001–6,000 ft process 15 minutes; above 6,000 ft, 20 minutes.
6. Lift the jars straight up onto a towel and leave undisturbed 12–24 hours. Sealed lids are sucked down and don't flex; refrigerate any jar that didn't seal. The spears taste sharp at first — give them 4–6 weeks to mellow into proper dills.