Wash your cucumbers and slice 1/16th off the blossom end. Pack into clean quart jars.
Then place into each jar:
1 head of dill
1 clove of garlic (chopped)
1 TBS pickling salt
1 tsp pickling spice
1 TBS of dried red hot pepper.
Make a brine of 8 cups vinegar and 8 cups water (this is enough for 7 quart jars). Bring to a boil and pour over into jars, leaving 1/2 inch of head space. Place lids on jars and can for 15 min in a water bath canner.
My husband's new favorite, received from Kim at Homestead Acres