In a medium saucepan, mix 2 1/2 cups of white vinegar with 3 1/2 cups of water. Add 1/6 - 1/8 C kosher salt. Now add the spices. Bring to a boil and boil for three minutes. Remove from heat and let cool. This will take a couple of hours unless you put the pan in the refrigerator.

Take the cucumbers and cut off both ends. I personally like dill spears (quartered lengthwise) but you can get creative; you could leave them whole (not recommended), cut them into chips (if you have a mandolin you could make ripple chips!) or cut them in half.

If youre using garlic, peel approximately two large cloves per jar, halve them and crush them slightly with the blade of a knife so that they will release their flavor once in the jar. Cut a generous swath of fresh dill from the bunch and wash it.

Now put the pickles in the jars, interspersed with the fresh dill and garlic cloves.

Fill the jars with the vinegar and spices, taking care to make sure that the chilies and various seeds get equally portioned to each jar. Leave about a half inch space between the vinegar and the lid, screw the lid on tight, and youre done! Put the pickles in the refrigerator. They will be done in about a week and will last for at least three months. Incredibly crunchy (impossible with commercial product), theyll definitely be the best spicy dill pickles you have ever had!