Cucumbers, blossom ends removed
Per quart jar:
12 black peppercorns
4 sprigs fresh dill or 2 teaspoons dill seed
3 cloves garlic
4 dried red chiles, such piquin, cayenne, or chiltepins
5 cups water
3 1/2 cups 5 to 6% distilled white vinegar
3 tablespoons pickling salt
Combine a gallon of water with 1/2 cup pickling salt and heat until the salt dissolves. Allow the brine to cool and pour over the cucumbers. Brine the cucumbers overnight, weighing them down with a plate to keep them submerged. Drain the cucumbers and dry.
Add the seasonings. Pack the pickles in the jars.
In a saucepan, bring the pickling solution to a boil. Pour over the cucumbers and run a rubber spatula along the sides to release any air bubbles. Seal the jars.
Process the pickles in a simmering water bath (180 degrees) for 10 minutes. Remove from the water and let sit for 24 hours. Test the lids to see if they are sealed and store in a cool, dark, dry place.
Let stand for 4 to 6 weeks before using.