2 cups white vinegar
6 cups water
1/2 cup canning/pickling salt
1 dried chili pepper
1 tbs red pepper flakes
2 tbs chopped onion
1 jalapeno split halfway
6 cloves garlic, lightly smashed to release flavors
2 tbs pickling spice
2 small sprigs of fresh dill
25 pickling cucumbers
-Clean and quarter cucumbers
-Place sprig of dill bottom of your container (I use a large rubermade container as seen in pictures)
-Bring everything else to a LIGHT boil. Soon as you see an type of slight roll it's ready.
-Skim top of mixture for as much garlic and spices you can get, put what you can in bottom of container.
-Load all your quartered cucumbers into container
-Pour brine over the cucumbers and let sit out on counter without a top until room temp (approx 2 hours).
-Put your container lid on and refrigerate for a few days. They're best at about 3 days and they're usually gone by day 4.
For the asparagus and carrot mix there are only a few slight changes that I have found to work for me.
-Add one extra cup of white vinegar
-Take out the dill
-And blanch the carrots for 90 seconds, the asparagus for 60 seconds.
I didn't take pics of the normal asparagus I made but here is some of the "extra spicy" small container I made for myself. Same recipe with changes as stated above but added extra chili peppers, extra chili flakes, extra halve of a jalapeno, couple extra cloves of garlic and an extra tsp of pickling spice. Enjoy!