source: https://amandascookin.com/wprm_print/24836

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Ingredients
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Made 2 jars (one jar, one tupperware pickle deli)

• 20-25 small to medium pickling cucumbers
• 2 quarts cold water
• 1/2 cup white vinegar
• 1/3 cup canning/pickling salt or coarse Kosher salt
  •• I used Kosher salt. Pickles probably too salty. Reduce a little next time, or try a different salt.
• 1 teaspoon coriander seed
• 1/2 teaspoon mustard seed
• 1/4 teaspoon red pepper flakes
  •• substitute 1 tsp chiltepin then cut in half
    ••• this was good, but overpowering. Reduce a bit next time. I probably did a heaping tsp. Try 3/4 tsp next time.
• 1 tablespoon black peppercorns
• 1 tablespoon dill seed
• 1/4 teaspoon dried garlic
  •• subsitute: ~5 cloves pressed garlic per jar

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Instructions
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• To make the brine, combine water and vinegar in a large pitcher. Add salt. Stir until salt is dissolved. Set aside.


• Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber into spears if a little big, or leave whole if about the size of claussen kosher dills (3-4")


• Divide all spices evenly between two clean quart sized jars. Fill jars with cucumber, fitting as many in as you can, they may be snug!


• Stir brine again to mix ingredients.


• NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.


• Pour vinegar/salt mixture into the jars until all the cucumbers are covered (or until the jar is full if we are adding cucumbers as they grow).


• Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.


• Cover lightly with a lid perched on top but do not close and seal. Leave on the counter (out of direct sunlight) for 2-4 days, or until the cucumbers taste like pickles throughout.


• Secure lids on jars and refrigerate for up to six months.

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Comments
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• I varied the recipe procedures. This method works well. I also make the brine ahead with just a few cucumbers and add more as I pick them.

• It's worth trying putting all of the spices in cheesecloth. This way as we add cucumbers and the brine spills out, we don't lose the spices.