I grew up waiting for these every summer. I learned to make them from dad and have even gotten a fairly close rendition. I still can't get them exactly, but I have finally figured out the issue. It's the water. I grew up in Cleveland and everything was made with Lake Erie tap. I keep a bottle of these on the counter year round. Eat 2 a day to keep the doctor away.
2clean and sanitize a 1 gallon jar for pickles or use a crock
3mix vinegar, water, salt, and pickling spice in a none reactive bowl until salt is dissolved. ( I cold brine my pickles )
4start packing jar a few cloves of peeled garlic, dill, cucumbers, continue layers until jar is packed
5ladle cold brine into jar making sure to get plenty of the pickling spice in.
6loosely cap jar and leave sit for 3 days to a week before giving them a test.
7I do not refrigerate mine but you can after they have sat out to pickle if you choose.
8the batch in photo was put up in a 2 1/2 gallon container. Like I said I really like pickles. The above recipe is for 1 gallon. You can adjust the amounts for larger or smaller batch's. Just remember water to vinegar ratio is 3:1.