Add vinegars, water and spices to a large pot and bring to a boil. Once salt is dissolved remove from heat and allow to cool.

Wash Mason jars. Evenly divide dill among jars.

Wash and halve or quarter pickles length wise. (I also sliced some for pickle chips.)

Once vinegar/spice mixture has cooled, strain out the solids and divide evenly among jars.

Pour remaining brine evenly into filled jars.

Cover jars finger tight. Let rest on counter 2 days. Gently shake jars once a day to evenly distribute brine seasonings.

On day 3 put jars in fridge. Should keep up to 1 year. I have even refilled empty jars with more cucumbers!