• 1 gallon filtered water
• 5½ oz kosher salt
• 2-3 cloves garlic, sliced
• 1 tbsp red pepper flakes
• 1 tbsp black peppercorns
• 1 tsp dill seed
• 1 tsp pickling spice
• 1 bunch fresh dill, chopped
• 3 lbs pickling cucumbers, cut into spears

Special Equipment

• pint or half-pint Mason jars with covers

1. Wash cucumbers and cut into spears
2. Dissolve salt in a large bowl of water
3. Wash jars and boil them for 1 minute.  Let dry thoroughly
4. Place cucumber spears in jars, allowing enough room to add liquid
5. Combine all flavoring ingredients with brine and pour into jars.  Make sure to stir well for even distribution
6. Cover and refrigerate (check flavor a 3 days) for 7 days
7. The pickles will last refrigerated 2-3 weeks