16 pickling cucumbers, sliced anyway you prefer (coin, sized, spears or chunks)
2 cups apple cider vinegar
2 cups distilled white vinegar
4 cups water
5 Tbl. Kosher salt
16 cloves of garlic
2 tsp. crushed red pepper flakes (1/4 tsp. per jar)
Sprigs of fresh dill
4 tsp. black peppercorns
3 large onions (sliced)
8 jalapenos (optional)
In a large stock pot, combine the vinegar, water and salt. Bring to a simmer.
Arrange the sterilized jars on the counter.
Evenly distribute each of the spices and place them in the bottom of the jars.
Wash and slice the cucumbers. Pack the slices firmly into the jars, leaving as little space in between as you can.
Pour the brine into the jar, leaving 1/2 inch headspace.
Wipe the rims, apply warm lids and rings and process in boiling water for 10 minutes.
Promptly remove the jars from the pot and allow them to cool on a clean towel placed on a counter.
Make sure each lid is sealed (you will hear the popping sound as each jar begins to seal).
After 24 hours, press down on each lid to make sure they do not pop back up.
If they do not, then the process is complete.