I like to keep the pickles firm and crunchy. In this recipe, you can enjoy dill pickle without the long fermentation time as well as I have used different mixed spices which render the brining process very flavorful. 

INGREDIENTS:

3 Lb. pickling cucumbers scrubbed & washed 

4 tbs pickling salt

4 cups apple cider vinegar

2 cups water

1 tablespoon  chopped garlic

1 tablespoon mustard seeds

1/2 tablespoon dried dill seeds 

1 tablespoon coriander seeds

2 tablespoon sugar

1 tablespoon Black and red peppercorns

3 bay leaves

1 tablespoon red chili flakes 

1 bunch of fresh dill heads chopped

STEPS:

Pack the cucumbers and fresh  chopped dill into clean jars or sealed containers.

Meanwhile, in large pot, Combine all the ingredients and bring to a boil.

Let cool to room temperature and pour the pickling liquid over the cucumbers and dill. 

Cover and let sit in the refrigerator for at least 48 hours.