1. Make the Pickling Spice:

In a small bowl, combine all of the pickling spice ingredients: black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, crushed red pepper flakes, and crumbled bay leaves.

Stir to mix well. Set aside.

2. Prepare the Jars and Lids:

Wash the jars and lids with warm soapy water. Rinse thoroughly.

Sterilize the jars. I do it in the diswasher. Remove them while still warm.

Add the lids to a small pot of simmering boiled water to pull from for the canning process.

3. Make the Brine:

In a large stock pot, combine the apple cider vinegar, white vinegar, water, and pickling salt.

Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the salt is completely dissolved.

4. Fill the Jars:

To each sterilized jar, add: 2-3 tablespoons of the homemade pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers (depending on your preferred heat level), and 4-5 whole garlic cloves.

Pack the whole or sliced cucumbers tightly into the jars. They should be tight but not damaged. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.

5. Pour in the Brine:

Pour the hot brine into the jars, leaving ½ inch headspace (the space between the top of the brine and the rim of the jar). This is important for proper sealing.

6. Prepare for Canning:

Wipe the rims of the jars clean with a damp cloth. This will ensure a good seal.

Use tongs to place the sterilized lids and rings on top of the jars. Do not touch the lids where they sit on the jars with your fingers, to avoid contamination. Screw on the rings fingertip-tight.

7. Process in a Water Bath:

Place a canning rack (or a folded kitchen towel) in the bottom of a large stock pot. Place the filled jars on the rack.

Fill the pot with enough hot water to cover the jars by at least 1 inch.

Bring the water to a rolling boil over high heat. Once boiling, start a timer for 10 minutes (this is the processing time).

8. Cool and Seal:

After 10 minutes, turn off the heat and carefully remove the jars from the pot using a jar lifter.

Place the jars on a dishtowel on the counter, leaving some space between them. As the jars cool, you will hear them pop as they seal.

Sealed jars should feel solid when tapped and be concave in shape.

9. Store and Enjoy:

Store the sealed jars in a dry, cool place. The pickles will be ready to try in about 7-10 days. But they get even better over time.

They can be stored for up to a year (or even longer) if properly sealed.