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 1/4 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.
Process in the hot boiling water bath for 10 minutes (start timing when water returns to boiling). Carefully remove with jar removing tongs to a clean towel and let stand for 24 hours. You will hear popping sounds as the jars seal, usually they are all sealed within an hour.
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.