Ingredients ? 4-6 medium cucumbers, or 8-10 small pickling cucumbers ? 4 cups water ? 2 cups white vinegar ? 8-12 cloves of garlic ? 6 tablespoons of pickling/canning salt or non-iodized kosher salt ? A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed ? 1 teaspoon coriander seed ? 1 teaspoon celery seed ? 1 teaspoon mustard seed ? 1 teaspoon black peppercorns ? 2 Hungarian hot wax peppers Directions Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat. In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered. Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.