Add 1 ½ Tbsp. of pickling salt to 1 gallon of water.

Add cucumbers to salted water and place in refrigerator for 12 hours

Wash jars in warm, soapy water and dry. According to Ball, the jars are not required to be further sterilized. Lid seals no longer need to be boiled, as well, since the seals are no longer heat-activated like the original jar lids.

Add the rack to the bottom of the pot and fill with water. Bring the water to a boil.

Add jars to the pot of boiling water to warm them.

Combine water, vinegar, pickling salt, sugar, peppercorns, dill leaves, dill seed, and bay leaf in a pot and bring to a boil.

Reduce to a simmer and let brine steep for 20 minutes.

Remove from the heat.

Drain and wash cucumbers to remove extra salt.

Trim 1/16 inch off bud end of cucumbers.

Depending on the size of the cucumbers, keep whole (small), or cut in half (medium), or quarters or ¼ inch slices (large). Since the cucumbers must be immersed in the brine for canning, spears/halves might have to be trimmed to fit in pint jars.

Add a garlic clove, 6 peppercorns, and fresh dill sprig to each jar.

Pack the jars with cucumbers as tightly as possible.

Strain the brine to remove the solids and pour over the cucumbers to fill the jar, leaving ½ inch of head space at the top of the jar.

Use a long, thin spatula or chopstick to poke and remove any bubbles.

Wipe the tops of the jars with a clean rag and cover with lids and rings, turning the rings finger tight. Don't over tighten so air can escape when heated.

Immerse the jars of cucumbers in boiling water for 10 minutes (for pints) or 15 minutes (for quarts) to pasteurize.

Remove the jars from the boiling water and set them on a cloth towel to cool. The lids should pop as they cool down.

Store the jars for 3-4 weeks before opening. The pickles should be good for at least a year.