Fresh dill
Whole pickle sized cucumbers
Chopped fresh garlic
1 tbsp. pickling spice
Crushed dried red hot pepper (or a whole dried hot pepper)
Brine - 3/4 c. distilled white vinegar
4 tbsp. Kosher salt to each qt. of water

In a gallon jar (ingredients can be divided up into smaller jars if desired), layer fresh dill on the bottom and lots of chopped fresh garlic, 1 tablespoon pickling spice, some crushed, dried red hot peppers. Pack in whole, pickle-size cucumbers, then add more dill.

For the brine, combine 3/4 cup distilled white vinegar and 4 tablespoons of Kosher salt to each quart of water that has been boiled and cooled first.

Leave out on the counter for 2 days, then store in refrigerator. The pickles keep well until Christmas and are also fine after that.