Crunchy Garlicky Dill Pickles

I'm a gardener and I love dill pickles.  I've tried again and again to make the perfect dill pickle and I think I've finally perfected it.  While I love mini dills, if my cukes get a little large I cut them into spears or slices. 

Scrub enough pickling cucumbers to loosely fill two quart-sized jars.  

Remove the blossom ends and slice them, cut them into quarters, or leave them whole if small.

Combine in a pitcher:

3 1/2 cups water

2 cups apple cider vinegar

1 Tbsp pickling spices

3 Tbsp kosher salt

1/4 cup of granulated sugar1 tsp mustard seed

1 tsp celery seed

1/2 tsp red pepper flakes

Mix well and allow to sit for 20 minutes for the flavors to combine.  

2 large garlic cloves, smashed.  Put one in each jar.

6 fresh dill heads (stemmed).  Place one in each jar.  

Pack each jar loosely with prepared cucumbers.  Add dill after each third

Mix the pickling solution well and pour evenly into both jars.  Spoon the pickling spice left in the pitcher equally into both jars.  

Place lids on the jars and allow to sit on the counter for 2 hours.  Flip your jars and shake them every 1/2 hour.

Place in the refrigerator and wait three to four days to eat your pickles.  Flip your jars once or twice a day to keep the flavors combined.