Select fresh, evenly colored cucumbers. Slice if desired. Wash and pack in sterilized quart jars. Place several sprays of dill on top of cucumbers (I used 1 Tbsp each dill weed and dill seed per 1/2 gallon jar).

To each quart, add 1 tsp minced garlic, 1/4 tsp mustard seed, 6 whole peppercorns, 1/8 tsp powdered allspice, 1/4 tsp hot pepper flakes and either one whole sliced carrot or 1/4 tsp sugar and Pickle Crisp as per the package instructions (I doubled all of these since I used a 1/2 gallon jar).

Heat 1 quart distilled water, 1 cup vinegar and 2 Tbsp fine kosher or canning salt to boiling – this made plenty of brine for a 1/2 gallon jar).

Cool brine, pour over cucumbers to within 1/4 inch of top. Seal. Refrigerate. This liquid may become cloudy in a few days but will soon clear. The pickles will be firm, crisp and evenly colored.

Now, for the ‘Hickory House’ version (sweet and spicy!):

Use the above recipe, but:

Increase sugar to 1 cup and add to the brine.
Increase garlic in each quart to 2 large cloves each, chopped.
Increase pepper flakes to 1 teaspoon per quart.

PERFECT!