Start by rinsing the cucumbers and placing them in a large bowl. Cover them with ice and add enough cold water to fully submerge the cucumbers. Let them sit for 1 hour.

While the cucumbers are soaking, prepare 4 quart jars and 1 pint jar. Wash the jars and lids with soapy water.

Fill a water bath canner about ¾ full with water and add the glass jars. Bring the water to a boil, then reduce to a simmer.

In a separate one quart pot, place the lids and rings for the jars and bring them to a simmer before turning off the heat.

A few minutes before assembling the jars, add your ladle and funnel to the pot with the lids to warm them up.

In a stockpot, mix together the vinegar, water, canning salt, and sugar. Bring this mixture to a boil.

Prepare the cucumbers by trimming a small piece (1/16”) off each end to help maintain their crunch.

Now, it's time to assemble the jars. Remove the jars from the hot water bath.

Place the oak leaf at the bottom of each jar, followed by the dill, garlic, peppercorns, and mustard seeds.

Begin packing the cucumbers into the jars, making sure to fit them in tightly. Leave a solid ½” headspace at the top.

Using a funnel, ladle the hot brine into the jars, filling them to ¼” from the top.

With a damp paper towel, wipe the rims of each jar before placing the canning lid on top.

Screw the lids on tightly and return each jar to the hot water bath.

Once all jars are filled, rims cleaned, and lids secured, bring the canner back to a boil and process for 10 minutes. If you're at an elevation above 1000 feet, add 5 minutes for each additional 1000 feet.