prep time: tbd
8 cloves garlic - peeled
1/3 - 1/2 cup fresh dill still on the stem
8 cups water
3/4 cups cider vinegar
1 teaspoon mustard seed
1 teaspoon dried dill
1/4 - 1/3 cup kosher salt
2 teaspoons red pepper flakes
1 tablespoon peppercorns
2 pounds pickling cucumbers - quartered or sliced in rounds
1. combine the water, vinegar, salt mustard seed, and dried dill in a large pot and bring to a boil and cook until the salt dissolves.
2. meanwhile, place peeled garlic cloves, red pepper flakes, peppercorn and 1/2 of the dill on the bottom of a 1 gallon jar or two 1/2 gallon jars (divide ingredients evenly if using 2 jars). pack cucumbers in jar(s) and put remaining dill on top.
3. pour the brine over the cucumbers and cover the jar(s). let the jars sit on your counter, but not in direct sunlight until cooled, about an hour, and then put them in the fridge. the cucumbers will have begun pickling after 24 hours, but wait a full week if you want them to be fully pickled.