These pickels stay crisp and can be preserved for the pantry and later use. Very good when cooled.
The spices are listed per jar. You can add more or less garlic as per your taste. Pack cucumbers in clean jars. Add spices as listed. Pour water and vinegar in a pot and bring to a boil. While waiting for that get your lids and rings ready. As you pour the hot vinegar mix over the cucumbers make sure you shake the jar a little to dislodge air bubbles. Clean rims, put lids on and turn upside down for 30 minutes. This should seal the lids. Allow to sit for at least a week before eating. Chill overnight before eating.