Wash cucumbers without scrubbing.

Trim 1/8-inch from the blossom end of each cucumber.

Slice cucumbers in half lengthwise or into quarters based on size preference.

In a gallon jar, layer dill heads or seed, garlic cloves, and sliced cucumbers.

In a separate container, stir together cold water, cider vinegar, canning or kosher salt, and mixed pickling spices until salt dissolves.

Pour the brine over the cucumbers, ensuring they are fully submerged.

If necessary, use a plate or mug to weigh down the cucumbers and keep them under the brine.

Cover lightly with a lid or cheesecloth to keep fruit flies away.

Leave out of direct sunlight on the counter for two to four days, or until the cucumbers taste like pickles throughout.

Secure the lid onto the jar or container and chill the pickles.

Store in the refrigerator for up to six months, ensuring cucumbers remain covered with brine.

If fuzz or foam develops on top of the brine, remove it with a spoon.

If fuzz is attached to any cucumbers, remove them and ensure the others are fully submerged.

Cover the jar lightly but do not screw a lid into place!