Prepare the boiling water canner. Heat the jars in simmering water until ready to use, do not boil. Wash the lids in warm soapy water and set aside with bands.
Wash the pickling cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim the stem ends so the cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
2 & 1/2 pounds pickling cucumbers
Combine water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to a simmer.
2 & 1/2 cups water, 2 cups white vinegar, 1/4 cup granulated sugar, 1/4 cup Salt for Pickling and Preserving
Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper, and Pickle Crisp (if desired, add 1/8 teaspoon to each jar) into a hot jar. Pack the cucumber spears into the jar, leaving a ½ inch headspace. Trim any cucumbers that are too tall.
4 cloves garlic, 4 bay leaves, 12 fresh dill sprigs, 2 teaspoons yellow mustard seeds, 4 small hot peppers, 1/2 teaspoon Pickle Crisp
Ladle the hot brine into a hot jar leaving a ½ inch headspace. Remove any air bubbles. Wipe the jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process the jars for 15 minutes in boiling water covered, adjusting for altitude. Turn off the heat, remove the lid, and let jars stand 5 minutes in the water canner. Remove the jars and cool for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
Notes
I suggest using the wide mouth pint jars, this will make it easier to pack the jars with the pickle spears.
Use fresh ingredients for the best results.
Remove the blossom ends of the cucumbers for crisp pickles.
Ensure that the jars, lids, and bands are clean before use.
Make sure the pickles are fully submerged in the brine.
Process the jars correctly to ensure a proper seal.
Store in a cool, dark place to maintain their taste and freshness.