Sterilize jars. Either run them through the dishwasher or wash them with hot soapy water and then boil in a large pot of water. Sterilize the bands and lids in a small pot of boiling water.
Make the brine. The ratio you need is 1 cup water : 1 cup white vinegar : 1 tbsp. sea salt. Bring mixture to a boil then reduce to a simmer until ready to use.
Wash the cucumbers and remove ends.
Per jar, you will need 1 heaping tbsp. chopped fresh dill, 1 tbsp. mixed pickling spice, 1 heaping teaspoon black peppercorns, 2-3 cloves of garlic, and 1-2 dill flowers.
Once your jars, lids, and bands are sterilized, assemble the pickle jars. Fill them with cucumbers, ensuring there is one inch of headspace. Add the dill, pickling spice, peppercorns, and garlic. Fill with the brine, ensuring one inch of headspace.
Process in a hot water bath for 10 minutes.
Remove from hot water bath and allow to cool overnight to ensure a good seal.
Pickles are good for one year with a good seal, stored in a cool, dry place. Recommended to wait at least 4 weeks prior to enjoying to maximize flavor.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/garlic-dill-pickles-intro-to-home-canning/