Let’s break down the process into easy-to-follow steps. This recipe involves canning, so we’ll be detailed to ensure safety and success.

Step 1: Sterilize Jars. Wash all jars and lids with warm soapy water. Sterilize the lids fully submerged in water for 4-5 minutes after the water starts boiling; carefully paper towel pat dry lids. Preheat the oven to 215°F and place jars upside down onto oven racks. Dry jars for 20 minutes or until completely dry. This ensures the jars are clean and free of any bacteria that could spoil the pickles.

Step 2: Make Pickling Brine. In a large pot, combine and stir: 12 cups water, 2 cups vinegar, 1/2 cup sugar, 2/3 cup salt and toss in 5 bay leaves. Bring to a boil, reduce heat to low and boil for 5 minutes. Remove from heat making sure salt and sugar are dissolved and let it rest 10 minutes, then discard the bay leaves.

Step 3: Fill Jars. Wash and cut off both ends of the cucumbers. Fill the bottom of each jar with couple twigs of fresh dill, garlic cloves and black peppercorns. Tightly pack jars with cucumbers.

Step 4: Add Brine. Slowly pour the pickling brine into jars over cucumbers, up to the rim (leaving 1/2-inch of space at the top), and cover with lids, but do not close. A 1/4 measuring cup works great for pouring pickling brine.

Step 5: Process the Jars (Water Bath Canning). Line a kitchen towel or a microfiber towel at the bottom of the pot if not using rack. It is very important that the bottom of jars are not touching directly the pot or jars will crack when heated. Place packed jars into the canning pot and fill with warm water, about 2 inches below jars. Cover with lid, bring to a boil over medium-high heat, then reduce heat to low and process/boil jars for about 15 minutes or as soon as cucumbers turn light green. This step is crucial for creating a vacuum seal and ensuring the pickles are safe for long-term storage.

Step 6: Seal the Jars. Carefully remove jars one by one from the water using a jar lifter and tightly close lids (use kitchen towel or rubber oven mitt for best results). Flip the jars upside down and cover them with bath towels or blankets as soon as you flip them over (the more layers the better). Allow them to sit at room temperature undisturbed for 12 to 24 hours. You may hear a pop when the jars fully seal.

Step 7: Store Pickles Store pickles in a cool place.

These instructions are detailed to be sure to obtain a good result.