18 fresh dill head
2 tbsp. pickling spices
18 garlic cloves
18 sm. (6 qt.) sm. cucumbers
6 sm. dried red peppers
5 1/2 c. white vinegar
1 c. pickling salt
10 2/3 c. very cold water

Prepare 6 quart jars. Stuff 2 dill heads into each. Add 1 teaspoon pickling spice to each, 2 cloves garlic and fill with freshly scrubbed cucumbers. Top with another piece of dill, small pepper and another clove of garlic. Combine vinegar, pickling salt and cold water. Stir to dissolve salt. Do not heat. Pour over cucumbers and seal jars. Store for several months.