Wash cucumbers thoroughly, scrubbing off any spines. Trim blossom ends only if damaged.

Cut each cucumber lengthwise into quarters to form spears. Shorter cucumbers will fit easier into pints.

In a large bowl, dissolve 6 Tbsp canning salt in 1 gallon cold water to make the soaking brine.

Submerge the cucumber spears in the cold salted water. Cover and refrigerate for 24 hours.

After 24 hours, drain and discard the soak water. Pack spears snugly into wide-mouth pint jars, leaving 1/2 inch headspace.

In each jar add: 1 tsp whole mustard seeds and 2 fresh dill sprigs (or 1 tsp dried dill seed). Add 1/8 tsp pickle crisp per pint if using.

Prepare a water bath canner (bring water to a gentle simmer) if you plan to can for shelf storage.

Make the hot brine: combine 3 1/2 cups water, 3 1/2 cups white vinegar, 1/4 cup canning or kosher salt, 2 Tbsp sugar, and 1 Tbsp pickling spice in a pot. Bring to a boil.

Pour the boiling brine over the packed cucumbers in jars, maintaining 1/2 inch headspace. Wipe rims, apply two-piece lids, and finger-tighten rings.

For refrigerator pickles, let jars cool completely, then store in the refrigerator. They’re ready in about 1–2 weeks.

For shelf-stable canning, process jars in a boiling water bath for 10 minutes.

After 12–24 hours, test seals. Refrigerate any jars that didn’t seal.

Serve as a snack, sandwich topper, or part of a relish tray.