INSTRUCTIONS
1. Clean cucumbers in cold water.
2. Place water, vinegar, sugar, salt in large pot.
3. Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
4. Bring to a boil to make a brine solution.
5. Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 6. 2 teaspoons crushed red pepper flakes to each jar.
7. Then place pickles in jar and fill with brine solution.
8. Can for 8 minutes in water bath.
9. COOL JARS VERY QUICKLY.
10. Pickles are ready to eat in about 2 weeks. Enjoy!
