How to Can Spicy Dill Pickles

I grew up with pickles, pickles, and yet more pickles! If you happened to see my article in August's ‪@bhg‬magazine, you know my love for pickles has been passed down throughout my family. This spicy garlic and dill variety is so super simple!
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Ingredients:
11 lbs cucumbers
3 cups apple cider vinegar
1 cup white vinegar
4 cups water
3 tbsp honey
2 tbsp canning salt
5 tsp dill seed, separated
10 cloves garlic, peeled and smashed
10 hot peppers (or 1/2 tsp red pepper flakes per jar)
Supplies:
10 pint jars with lids and rings
Instructions:
In a 6-quart saucepan, combine the two kinds of vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.
To prepare the cucumbers, cut off 1/2-inch on each end and discard. Slice 1/4-inch slices and set aside in a bowl. If you aren’t using fresh cucumbers, soak the cucumbers in ice water for 2 hours.
To each sterilized pint jar, add one hot pepper or red pepper flakes and one smashed garlic clove. Pack cucumbers in each jar, leaving 1/2-inch headspace. Add 1/2 tsp dill seed on top of cucumbers.
Pour prepared brine over prepared cucumbers, leaving 1/2-inch headspace. Wipe the rim of the jar and place on the lids and rings according to package instructions.
In a prepared water bath, process the jars for 10 minutes, adjusting for altitude according to the USDA canning guide.
Remove from the water bath and cool jars on a rack for 12 hours.
Store in a dark place and enjoy anytime after 2 weeks.
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