• Wash jars in dishwasher or by hand with hot soapy water the day before.
• Fill a clean sink with lukewarm water, add some salt (helps to rid of any dirt from the cucumbers) and clean thoroughly using a potato brush and then into the second sink with cold water for final cleaning. Then transfer to a large roasting pan. (if the cucumbers are not sandy, then I give them a rinse after the first wash, it really depends on how dirty they are) Place garlic, onion and dill in the same pan or on a plate for easy access when filling jars. Set aside.

Sterile jars:

• Option #1: one is placing jars upside down in the large canning pot with a metal rack, and add water to about 3 inches from the bottom. Bring water to a boil and sterilize for 10 minutes.
• Option #2: is place clean jars in a 250°F or 120°C oven for 20 minutes. I prefer this method.
• Once the jars have been in the oven for 20 minutes, then start adding pickling spices to the bottom of jar, then add the pickles arranging them side by side, as you get near the top, and still have space, add the garlic, onion and dill stem. It is easier to add this at the top of the pickles, however, if there is space on the bottom, I will add the dill, and sometimes the garlic and onion.
• Sterile lids in a small-medium sauce pot with boiling water, leaving them in for at least 5 minutes. Then transfer them to the oven at 250° to dry.

Brine:

• While you are almost done adding the pickles to the jars, make the brine by adding vinegar, water, salt and sugar in a medium-large pot and bring to a boil. Then turn down the heat and keep the brine at a low simmer. Using a ladle, add brine to each jar, making sure the pickles are covered.
• Tighten the lids and place them in the bath water, keep the water level about 1 inch from the top, just under the rims of the jars.
• Bring the water to a low boil, and leave the jars in the bath water for about 10 minutes. Once you see the bubbles forming in the jars, you know that they have reached the appropriate temperature.
• Using thick oven mitts or jar lifter, carefully remove the jars from the bath and place on a thick towel. Allow them to cool, and as they are cooling, you will hear the popping sounds and that’s what you want to hear to let you know the lids are sealed.