Step 1

Scrub cucumbers clean with a veggie brush and rinse the dill in water, shake off excess water. Cut blossom ends of the pickles off to keep them crisper as pickles.

Step 2

Cut the dill stems to a length where they will fit into your jars

Step 3

Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil.

Step 4

While brine is heating, divide all the spices into equal amounts per jar and pack jars with layers of dill, garlic, onions, red pepper flakes, mustard seeds, black peppercorns, jalapeno slices, habanero slices, and cucumbers. Layering so spices are on the bottom and top of the cucumbers.

Step 5

Add one teaspoon of mixed pickling spice to each jar. Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal.

Step 6

This will yield about three quarts/jars of pickles.. Allow the jars to cool then place into the refrigerator for 1 week to "pickle". The longer the time in the refrigerator the more the flavors soak in. The pickles should be good in the refrigerator for up to 8 weeks.