Makes about 2 quarts
12 (3-4" pickling cukes) sliced. Slice them a little shorter than the jar is tall.
2 C water
1 3/4 C white vinegar
6 cloves garlic chopped or sliced
1/2 t black peppercorns
1/2 t whole mustard seed
Fresh dill weed fronds (3 pieces with 3 fans per jar)
Pinch of crushed red pepper flakes
Pinch of sugar
1 1/2 Tablespoons of pickling salt
1 Tablespoon of pickling spice
Mix everything(except garlic and dill) together in a bowl (not aluminum).
Put a few pieces of sliced garlic in the bottom of the jar. Pack sliced cukes in jar until you still have some wiggle room. Spoon in pickling brine about 3/4 of the way up. Put three 3 fan dill weed frond in between cukes and jar with a knife or skewer. Pack more cukes in until full and tight. Spoon in more pickling brine until the tops of cukes are covered. Refrigerate jar for up to 12 months.
You can start eating them in 24 hours. Keep adding more pickles to the brine as you eat them/pick them.
The Johnson Family Cookbook