Wash cucumbers thoroughly
Trim the blossom ends
Sterilize canning jars, lids, and bands
Prepare a pickling brine with vinegar, water, salt, and optional spices
Pack cucumbers tightly into hot jars
Add garlic, dill, peppercorns, or other desired seasonings
Pour hot brine over the cucumbers, leaving proper headspace
Remove air bubbles with a nonmetallic tool
Wipe jar rims clean
Place lids on jars and screw on bands fingertip-tight
Process jars in a boiling water bath for the recommended time
Remove jars and let them cool undisturbed
Check that lids have sealed
Store sealed jars in a cool, dark place
Refrigerate any unsealed jars and use them first