Picking cucumbers here Boss.... 
If there's no dill in your garden, substitute a tablespoon of dill seed.
2 1/2 to 3 pounds small pickling cucumbers, well scrubbed
8 cups water
1/2 cup cider vinegar
1/3 cup kosher salt
2 teaspoons pickling spice (Grandma always removed the excess allspice and cloves)
1 teaspoon whole black peppercorns
6 to 8 cloves garlic, peeled, brown ends trimmed
2 small fresh or dried chiles, more for jars
6 to 8 heads dill
Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour until icy-cold and crisp. Drain.
In 2-quart measuring cup, measure water. Add vinegar, salt, pickling spice and peppercorns. Stir to dissolve salt.
Put cucumbers in pickling crock or deep glass or ceramic bowl. Add garlic and 2 chiles. Pour in brine and stir to mix. Place dill on top, pressing into brine.
Place a clean, unchipped small plate on top. Press down gently to submerge cucumbers. Cover with a clean towel. Let stand at cool room temperature 2 days for barely pickled cucumbers, 3 to 4 days for more pickled ones.
Pack pickles into 4 or 5 clean pint jars. Add a garlic clove from brine and a chile to each. Ladle brine into jars, covering pickles. Discard dill and remaining brine. Cover jars and refrigerate. Pickles are ready now but will keep 2 to 3 months. Brine may become cloudy; that's OK .
Makes 4 or 5 pints.
If there's no dill in your garden, substitute a tablespoon of dill seed.
2 1/2 to 3 pounds small pickling cucumbers, well scrubbed
8 cups water
1/2 cup cider vinegar
1/3 cup kosher salt
2 teaspoons pickling spice (Grandma always removed the excess allspice and cloves)
1 teaspoon whole black peppercorns
6 to 8 cloves garlic, peeled, brown ends trimmed
2 small fresh or dried chiles, more for jars
6 to 8 heads dill
Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour until icy-cold and crisp. Drain.
In 2-quart measuring cup, measure water. Add vinegar, salt, pickling spice and peppercorns. Stir to dissolve salt.
Put cucumbers in pickling crock or deep glass or ceramic bowl. Add garlic and 2 chiles. Pour in brine and stir to mix. Place dill on top, pressing into brine.
Place a clean, unchipped small plate on top. Press down gently to submerge cucumbers. Cover with a clean towel. Let stand at cool room temperature 2 days for barely pickled cucumbers, 3 to 4 days for more pickled ones.
Pack pickles into 4 or 5 clean pint jars. Add a garlic clove from brine and a chile to each. Ladle brine into jars, covering pickles. Discard dill and remaining brine. Cover jars and refrigerate. Pickles are ready now but will keep 2 to 3 months. Brine may become cloudy; that's OK .
Makes 4 or 5 pints.