You will need:
35-40 pickling cucumbers
1 gallon cold water
1 C apple cider vinegar
2 T pickling spices
2/3 C canning salt
4 cloves garlic (or more if you are a garlic lover!)
4 T dried dill seed
Wash your cucumbers.
Cut 1/8 inch from the blossom end.
We sliced ours lengthwise, but you could also do spears.
Layer the garlic, dill seed, and cucumber slices in your jars.
In a separate bowl, stir the remaining ingredients until the salt is dissolved.
Pour the brine over the cucumbers, making sure the cucumbers are submerged.
Let the pickles sit on the counter for 2-4 days. Cover to keep bugs out.
Place lids on your jars and keep refrigerated for up to six months.