To prepare the brine: combine the sugar, salt, water, and vinegar in a medium saucepan. Stir to mix the ingredients, then bring the liquid to a boil over medium heat. When the sugar is dissolved, remove the pan from heat and allow the mixture to cool slightly.

Next, divide the minced garlic, dill, mustard seeds, and peppercorn evenly over two 16-ounce jars.

Slice the cucumbers into quarters and place them evenly into each jar on top of the seasoning mixture. Pour the brine over the top of the cucumber spears until all the pieces are fully submerged.

Place the lids on the jars and allow the brine to cool to room temperature. Then, transfer the cooled jars to the refrigerator for storage. Keep the jars chilled for at least two days or up to 6 days before eating.

Prepare the jars: Wash the jars, lids, and rings with warm soapy water and rinse them thoroughly. Place the clean jar pieces in a large pot filled with water. Bring the water to a boil and keep the jars submerged as the water boils for at least 10 minutes to sterilize each piece. After the 10 minutes is up, remove the pan from heat and keep the pieces in the hot water until you’re ready to start canning.

Prepare the pickle ingredients: Bring the vinegar, water, salt, and sugar to a boil over medium heat in a medium saucepan. When the sugar has dissolved, remove the pan from the stove to cool. While the brine is boiling, cut the pickles into quarters.

Fill the sterilized jars: Arrange the pickle spears in the prepared jars and add the minced garlic, dill, mustard seeds, and peppercorn. Carefully pour the hot brine into the jars, making sure all the pickle spears are fully submerged and leaving around ½ inch of headspace at the top of the jar.

Seal the jars: Wipe the rims of the jars with a clean, damp cloth to remove extra moisture or brine. Place the clean lids on top of the jars and screw the rings on snugly.

Process the filled jars: After filling all the jars, place them in a large canning pot or stock pot filled with boiling water. Make sure all the cans are fully covered in water with at least one inch of water above the top. Bring the water to a boil.

Check the seal: After processing the jars, carefully remove them from the boiling water and allow them to cool. After cooling the jars, press down on the center of the lid to make sure the jars are fully sealed. If the lid does not flex and makes a popping sound, the jar is sealed.

Store the canned pickles: If the jars aren’t properly sealed, store them in the refrigerator. Otherwise, the pickles can be stored in a cool, dark place for up to one year.