Step 1

Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.

Step 2

Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a 1/2 to 1 inch of head space.

Step 3

In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.

Step 4

Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.

Step 5

Let cool to room temperature, label the lids with day and year and then store in the refrigerator.

Step 6

The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*