4 ~ 1 quart, wide mouth, canning jars, with new lids and rings, sterilized
25 to 30 pickle cucumbers
12 to 16 sprigs fresh dill  { using the tops and 3 inches of the steam }
4 tsp. mustard seed
8 cloves garlic, peeled garlic
8 small red hot peppers { optional }
1 quart hot water
2 cups white cider vinegar
2 T. pickling salt
Wash cucumbers and set aside. Add to each jar, 4 sprigs dill, 1 tsp. mustered seed, 2 cloves garlic, 2 hot red peppers. Add the cucumbers, packing them snug. 
In larges sauce pan, combine water, vinegar and salt. Heat to a boil. Fill Jars with hot water mixture, leaving ½ inch at the top. Insert a wooden chop stick down the edge of each jar to release any trapped air in the jar, add more water if necessary. With a clean damp towel, clean tops of the jars; seal with canning vacuum ~ seal lids, { according to canning directions }. Process in simmering water bath at 200º for 10 minutes. Store without removing screw lid band, ready to eat in 3 to 5  weeks.