• Wash and sterilize jars and lids
• Start boiling water in water bath canner if canning.
• Heat jar lids in small pot of boiling water.
• Bring brine to a boil and then keep simmering (you want brine hot going into the jars)
• Wash cucumbers and cut 1/4 inch off of the blossom end of each cucumber. The blossom end contains an enzyme that will make your cucumbers mushy.
• Slice cucumbers however you would like to use them as pickles. Spears, sandwich slices, rounds, or leave them whole.
• Place the garlic, fresh dill, and pickle crisp in the bottom of each jar, and then fill with prepared cucumbers. You can also add other veggies like jalapenos, beans, and asparagus!
• Fill the jars with hot brine, leaving 1/2 in headspace in the jars. Only fill as many jars as you can fit in your water bath canner at one time so that the brine stays hot.
• Wipe the rims of the jar with a wet cloth and place hot lids and rings on fingertip tight.
• From here you can continue the process of water bath canning to make them shelf stable for 18 months, or place in the refrigerator after they cool and keep them as refrigerator pickles for up to 2 month. Its best to wait at least 2 weeks to eat them for best flavor.

To water bath can

• Place hot jars in boiling water in water bath canner or large pot using a jar lifter tool. Make sure that the water in covering the jars by at least 1 inch once submerged.
• Make sure water continues boiling and leave jars in the water (process) for 10 min for pint jars and 15 min for quart jars.
• Using the jar lifter tool, remove the jars from the water and set upright on your counter. Leave undisturbed for 24 hours. Check lids for seal after 24 hours. Lids should not flex up and down when the center is pressed. If the jar did not create a proper seal, you can refrigerate that jar as refrigerator pickles.
• Lable and date jars, and store in a dark place for up to 18 months