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!