Soak whole fresh cucumbers or pickles overnight in cold water with Tbs seasalt per gallon of water. Rinse, dry. Quarter lengthwise to make spears, skin on. If the cucumbers have loose seeds, scrape out with tablespoon. Trim top and bottom ends flat, so spears fit upright in mason jar, leaving 1 Inch airspace between them and lid. Fill jar to rim with cold water, pour water in measuring cup, this is the PIckling solution volume, probably close to 1 cup.

Mix enough pickling spices for the season, one small jar: tsp crushed dried red pepper, like Arbol. 4 crushed dried Laurel leaves.10 tsp coriander seeds, 2 tsp yellow mustand seeds, 1 tsp green peppercorn seeds, 1 tsp juniperberry seeds, tsp fennel seeds, tsp dill seeds, 1 tsp cloves. Use 2 tsp of this pickling mix per pint of vinegar.

Boil pickling solution: cup of farm made apple cider vinegar, 1/4 cup cane sugar, tsp mixed pickling spices, 1/2 tsp turmeric powder, 1/2 tsp seasalt. Pour over pickle spears with garlic clove in sanitized jar, fill to rim, put sanitized lid and screwcap on top to hold, but not airtight yet.

Use thongs, Immerse jar to rim in hot water in deep pan, bring to boil, now boil 15 minutes, turn off. Lift jars out of pan with thongs, use gloves to tighten lid, set upside down to cool. Store in pantry till opened, then store in fridge. Enjoy.