Wash jars: Run gallon or quart canning jars through the dishwasher or wash thoroughly (smaller jars can be used if desired).
Prepare your brine: To each quart of water that has been boiled and brought to room temperature, add ¾ cup of distilled white vinegar and 4 Tablespoons Kosher salt. Estimate how many quarts to make depending on how many jars you will pack with pickles. Note: Do not use reactive pots (like aluminum) for making brine. Stick with stainless and glass equipment for pickling tasks.
Wash and pack small cukes (or green tomatoes or peppers) into clean glass jars, into which fresh dill has been layered on the bottom first.
Add 1 Tablespoon of pickling spice and lots of chopped or whole garlic cloves. Up to you how much.
Add a dash of crushed red pepper flakes, or 1-2 small hot red peppers slit open lengthwise, plus more fresh dill.
Cover loosely with a dishtowel and let stand out until soured, perhaps a couple of days, then refrigerate with lids on.