Old Fashioned Crispy Dill Pickles

Pickling Spice
2 Tbs Black peppercorns
2 Tbs Mustard Seeds
2 Tbs Coriander Seeds
2 Tbs Dill Seed
2 Tbs Allspice Berries
1 Tbs Crushed Red Pepper flakes
10-12 Bay leaves, crumbled

Combine and store in air tight container

Brine

3 Qt Water
1 Qt 5% acidity Vinegar
1 Cup Pickling salt - NO Iodine
1 Tbs Alum

Bring Water, vinegar and salt to a boil, add Alum.

Pack 8 quart jars with the following:
1 minced clove garlic
1 Tbs Pickling spice
1/2 jalapeno, optional
1 sprig of dill, optional

Pour boiling Brine into packed jars, screw on lid and turn upside down.  Let sit until cool then flip upright.  Should be sealed.  Let brine for at least 2 weeks before refrigerating and eating to get all of the flavor.

NOTE:  I have trouble getting whole cucumber pickles to seal.  they always seal when cut in half or spears.