Dill Pickle Spears

Thoroughly wash the cucumbers under cold running water and scrub gently with a vegetable brush to remove any dirt, then slice each cucumber lengthwise into quarters to create spears.
Combine the distilled white vinegar, water, and pickling salt in a large stainless steel pot, then bring the mixture to a boil over high heat while stirring occasionally until the salt fully dissolves.
Place the garlic cloves, black peppercorns, dill seeds, and fresh dill evenly between 2 clean quart-sized mason jars, then tightly pack the cucumber spears vertically into each jar while leaving 1/2 inch of headspace at the top.
Carefully pour the hot brine into each jar using a ladle and measuring cup, ensuring all cucumber spears are completely submerged while maintaining the 1/2 inch headspace below the jar rim.
Wipe the jar rims with a clean damp cloth to remove any residue, seal tightly with lids, and allow the jars to cool to room temperature for about 2 hours until the lids pop and become concave.
Refrigerate the sealed jars for at least 72 hours before opening to allow the flavors to fully develop, resulting in crisp, tangy pickles with balanced dill and garlic notes.