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.
