Wash and sterilize 6 pint jars, lids and screw caps.

Rinse and gently scrub cucumbers.  Trim off each end and slice into spears.

In a nonreactive pot, combine apple cider vinegar, filtered water and kosher salt.  Bring to a boil, then simmer and stir until salt is dissolved.  Keep hot, but not boiling.

Fill a large pot with water and bring to a boil.  Make sure you have enough water to cover the jars by an inch or two for processing.

Into each jar put 2 garlic cloves, 1 teaspoon dill seed, ½teaspoon black peppercorns and ¼ teaspoon crushed red pepper.  Then add the cucumber spears, filling each jar but not crushing them, about 9 - 10 spears per jar.  Keep a half inch space at the top of jar, trimming any cucumbers if needed.

Pour the hot brine into the jars over the spears to about ¼ inch from the top.  Tap the jars gently to remove any air bubbles.  Wipe the rims clean with a damp cloth.  Put lids and screw caps on the jars.

If any jars did not seal, pop them in the fridge to use first.  Let pickles stand a week or two before opening.  They should be good for a year.  Enjoy.