Step 1: Wash cucumbers thoroughly and slice 1/16th of an inch off the blossom end. You may leave them whole, or cut into spears or chips for this canning pickles recipe.
Step 2: In a large stainless steel pot, combine water, vinegar, and canning salt. Bring the brine to a rolling boil.
Step 3: Prepare your water bath canner and sterilize 7 quart-sized jars. Keep lids in a bowl of warm water.
Step 4: In each hot jar, place 2 garlic cloves, 1 dill head (or 2 sprigs), 1/2 teaspoon mustard seeds, and 1/2 teaspoon peppercorns.
Step 5: Pack the cucumbers tightly into the jars, leaving about 1 inch of space from the top.
Step 6: Ladle the hot brine into the jars, leaving exactly 1/2 inch of headspace. Remove air bubbles with a plastic tool.
Step 7: Wipe the jar rims with a clean, damp cloth. Center the lids and screw on the bands until fingertip tight.
Step 8: Place jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Process in boiling water for 15 minutes.
Step 9: Remove jars and let them sit undisturbed on a towel for 24 hours. Check for a proper seal before storing.