10 canning jars
40-42 medium pickling cucumbers
4 cups white vinegar
3 quarts bottled spring water
Bunch of fresh dill
1/2 cup minced garlic
3/4 cup kosher salt or sea salt
2 tablespoons black, red, green and white peppercorns
10 dried habanero pods
1 tablespoon pickling spices
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Clean cucumbers in cold water and add the water, vinegar, and salt in large pot. Add sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place it in the pot with the rest of ingredients. Bring it to a boil to make a brine solution. Divide the rest of the ingredients among the jars and add them. Add the pickles to the jars and fill with brine solution. Can for 8 minutes in water bath and cool the jars quickly. Pickles are ready depending on how you like them, from fresh, to sour.