Begin by rinsing 2.5 lbs of pickling cucumbers under cold water. Using a mandolin or sharp knife, slice them thinly to about 1/8 inch thick. In a large bowl, toss the cucumber slices with 3 tablespoons of pickling salt. Let them sit at room temperature for 2-3 hours to draw out excess moisture. Drain the slices and rinse well with cold water to remove any excess salt.

In a medium bowl, combine 1½ cups of granulated sugar, 1½ cups of apple cider vinegar, 6 minced garlic cloves, 1/3 cup of minced fresh dill, and 1 sliced green bell pepper. Stir the mixture vigorously until the sugar is fully dissolved, creating a vibrant brine.

Add the drained cucumber slices to the prepared brine, ensuring all pieces are fully submerged. Mix gently, cover the bowl with plastic wrap or a lid, and refrigerate for 8 to 10 hours.

Once marinated, carefully pack the cucumber slices along with the brine into freezer-safe bags or containers, leaving headspace for liquid expansion. Seal tightly.

When it's time to enjoy, thaw your pickles overnight in the refrigerator or run the sealed bags under cool water for a quick thaw.