In a large pot, combine the water, white vinegar, and pickling salt.
Bring the mixture to a boil, stirring until the salt is fully dissolved. Remove from heat and let it cool slightly.
Pack the Jars:
In each sterilized quart-sized jar, place a few garlic cloves, a couple of chili pepper slices, a sprig of dill, and a pinch of mustard seeds, black peppercorns, coriander seeds, and cloves (if using).
For extra heat, add a pinch of red pepper flakes to each jar.
Add the Cucumbers:
Tightly pack the cucumber spears or slices into the jars, leaving about 1/2 inch of space at the top.
Pour the Brine:
Pour the warm brine over the cucumbers in each jar, covering them completely. Tap the jars lightly to remove any air bubbles, and add more brine if needed.
Seal and Refrigerate:
Place the lids on the jars and seal them tightly. Let the jars cool to room temperature, then refrigerate for at least 24-48 hours before enjoying. The flavor will intensify over time, so for the best taste, wait a few days.
Enjoy:
These spicy garlic dill pickles are perfect for snacking, adding to sandwiches, or serving as a side with your favorite dishes. They can be stored in the refrigerator for up to 2 months.
