3 c. water
3 c. white vinegar
2 tbsp. pickling salt
3 qts. firm cucumbers (3-4 inches long)
3 tbsp. dill seed (or 9 heads fresh dill)
1 tbsp. mixed pickling spice
3/4 tsp. instant minced garlic (or fresh whole clove garlic if desired)
12 peppercorns

In large kettle combine water, vinegar and salt. Bring to a boil.

Meanwhile, pack cucumbers into 3 hot, sterilized quart jars. Place 1 tablespoon dill seed (or 3 heads fresh dill), 1 teaspoon mixed pickling spice, 1/4 teaspoon minced garlic (or a clove of fresh) and 4 whole peppercorns (or more for a bite!) in each jar. Cover with boiling vinegar mixture, leaving 1/2 inch headspace. Wipe off rum. Adjust caps.

Process 20 minutes in boiling water bath (start to count processing time as soon as hot jars are placed into hot boiling water). Remove jars. Set jars upright, several inches apart to cool.