Ingredients

• 3 3/4 to 4 pounds pickling cucumbers
• 1/4 cup chopped garlic
• 2 jalapenos peppers, finely diced
• 1/2 cup chopped fresh dill
• The brine
• 4 cups white vinegar
• 2 cups water
• 6 tablespoons kosher salt
• 1/2 cup sugar
• 5 heaping tablespoons pickling spices
• 2 tablespoons mustard seeds (unless your pickling spice has tons of mustard seeds)
• 2 tablespoons black peppercorns

Directions

1. Wash the cucumbers and trim the ends off of each cucumber. Apparently there is an enzyme at the end of the cucumber that can ruin your pickle parade (thanks Alton Brown).

2. Slice them into ¼ inch discs and throw them into a bowl.

3. Add the garlic, dill and jalapenos to the cucumbers and take a breather.

4. Meanwhile, pour the remaining ingredients into a saucepan and bring to a boil. As soon as it boils, remove it from the heat and let it cool for about 15 minutes. Do not inhale. This vinegar smell may hurt you.

5. Add all of the ingredients into the crock and close the lid. Leave it in the fridge for about a week and then begin the consumption.

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