Scrub the cucumbers thoroughly and cut a ¼ inch slice off the blossom end.

Prepare the preserving jars. (Use your canning book instructions).

Combine the water and vinegar in a saucepan. Bring to a boil, reduce heat, and keep at a simmer.

Working one jar at a time. Place 3 dill heads and some leaves, 2 garlic cloves, 2 hot peppers, 1 tablespoon salt and 1 teaspoon pickling spice in the jar. Pack the cucumbers in the jar, wedging them in (so none will float to the top), leaving 1 inch head space. Pour in the hot vinegar solution, leaving ½ inch headspace. Release any air bubbles, and refill leaving ¼ inch headspace. Wipe the rims clean and seal with band and rim according to canning instructions. Repeat with remaining jars. Process the jars in a boiling water bath for 15 minutes.

Makes 4 1-quart jars.