large or small cucumbers, enough to fill a 1-quart jar
6 cloves garlic, peeled
1 small hot pepper
1 tsp. pickling spice
1 bunch fresh dill tops and sprigs
2 tbsp. Kosher or canning salt
1 cup cider vinegar (or 1/2 cider 1/2 white)
water

Boil a large kettle of water and sterilize the canning jar, ring and lid.

Select unbruised, firm cucumbers. You will need 5-8 cucumbers to fill the jar, depending upon size. Wash cucumbers gently under cold running water being careful not to bruise the skins. Cut off 1/8-inch of the blossom end - if you don't know which is the blossom end, slice off both ends. If using larger cucumbers, they can be sliced into quarters or halves. Leave smaller cucumbers whole.

Pack cucumbers into the clean, sterilized jar with dill. Bring vinegar to a boil with pickling spices, garlic and hot pepper and boil for 1 minute; remove from heat and allow to cool slightly before pouring over cucumbers in jar. Add enough boiling water to fill jar to rim. Wipe rim with a paper towel and place hot lid and ring over jar and adjust according to manufacturer's instructions.

Place jar upside-down on a kitchen towel and leave undisturbed for 24 hours.

Store pickles in a cool, dark place and use after 2 or 3 weeks; keep for up to 1 month. Shake jar often during storage to keep spices evenly distributed. If keeping for a longer time, store in refrigerator.

Makes 1 quart jar.