Sterilize Jars: Wash all jars and lids with warm, soapy water. Rinse thoroughly. Submerge the lids in boiling water for 4-5 minutes; carefully pat dry with a paper towel. Preheat your oven to 215°F (100°C) and place the jars upside down on the oven racks. Dry the jars for 20 minutes, or until completely dry. This ensures a sterile environment for your pickles.

Prepare the Brine: In your large pot, combine the water, vinegar, sugar, salt, and bay leaves. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring to ensure the salt and sugar are completely dissolved. Remove from the heat, let it rest for 10 minutes, and then discard the bay leaves. This allows the flavors to meld.

Prepare the Cucumbers: While the brine is simmering, wash the cucumbers thoroughly and trim off both ends. This removes any potential blossom-end enzymes that can cause softening. I always make sure to trim both ends.

Pack the Jars: Into each sterilized jar, place a couple of sprigs of fresh dill, two garlic cloves, and about five peppercorns. Then, tightly pack the cucumbers into the jars. You can leave them whole, cut them into spears, or slice them into chips – it’s up to you! I prefer spears for easy snacking.

Add the Brine: Carefully pour the hot brine over the cucumbers in each jar, leaving about 1/2 inch of headspace at the top. A 1/4 measuring cup can be helpful for this. Make sure the cucumbers are completely submerged.

Apply Lids, but Don’t Seal: Place the lids on the jars, but do not tighten the rings. This allows air to escape during processing. We want a loose fit at this stage.

Process the Jars: Line the bottom of your large, deep pot with a kitchen towel or microfiber towel. This prevents the jars from rattling against the bottom and potentially cracking. Carefully place the filled jars into the pot. Fill the pot with warm water, ensuring the water level is about 2 inches below the tops of the jars.

Boil and Process: Cover the pot with a lid and bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle boil and process the jars for 15 minutes, or until the cucumbers turn a light green color. This ensures the pickles are safely preserved.

Seal and Cool: Carefully remove the jars from the pot using a jar lifter. Immediately tighten the lids using a kitchen towel or oven mitts (they’ll be hot!). Invert the jars (turn them upside down) and cover them with several layers of towels or blankets. This helps to create a good seal.

Rest and Check Seals: Allow the jars to sit undisturbed at room temperature for 12 to 24 hours. You should hear a “pop” sound as the jars seal. Once cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly. Store your delicious pickles in a cool, dark place.