Hot and Spicy Pickles

30 -40 med pickling cucumbers
4 c. vinegar
3 qrts. water
2 tbls. sugar
¾ c. kosher salt or ¾ cup sea salt
1 ½ tbls. peppercorns
1 tbls. pickling spices
alum
garlic, bulbs whole cloves and some chopped
red dried hot chili peppers
freshdill

optional
crushed red pepper flakes

Directions

Start by boiling all your jars and lids. This will kill any potential bacteria.
Clean the cucumbers in cold water. Combine water, vinegar, sugar, salt in large pot.
Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients. Bring to a boil to make a brine solution.

While the brine is cooking begin to prepare the jars. We use 16 oz. wide mouth mason jars. In each jar place 3 peppercorns, 2 large garlic cloves cut in half, 1/8 teaspoon of Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you want more or less garlic or spice you can increase or decrease the amounts used here. You can also add some crushed red peppers to the jar.

Fill a large pot with water turn on high to boil for the sealing process. The jars will need to be submerged up to the lid.

Then pack the jars with cucumbers. Use a ladle and a funnel to fill the jars with the warm brine. If you wait a few minutes the cucumbers will start to shift and you can add more to the jars.

Screw caps on the jars and submerge them in the boiling water for 7 to 8 minutes. Carefully remove the jars to a cloth-protected surface and let sit undisturbed for 24 hours. These pickles will be ready to eat in 2 weeks.