Get your water bath canner (or large pot) boiling.

Sanitize your jars, lids and anything that will touch the pickles.

Wash and dry your cucumbers thoroughly. Cut off about 1/2" of the flowering end of the cucumber (non-stem end).

Slice them into either spears, slices or even leave them whole if you want.

Divide all of the following between all of the jars: Garlic, mustard seeds, dill seeds, red pepper flakes, cloves and fresh dill.

Add your cucumbers to the jars packing them in fairly tight but not tight enough to crush the cucumbers.

Make your brine: Add the vinegar, water and pickling salt to a large pot and bring to a rolling boil.

Pour this brine directly over the cucumbers into the jars to about 1/2" from the top of the jars.

Tap the side of the jar on the counter and/ or with a utensil to remove the air bubbles.

Put on the sanitized lid and screw the ring on until just hand tight.

Process the pickles: Place the sealed jars into your boiling water. When the water returns to a boil let them go for 10 minutes and then remove the jars and let cool completely. Make sure the lids have popped in.

We like to let them sit about a month before we crack them open but you can do in a week or so if you really can't wait!