Rinse the cucumbers with cold water and slice off the blossom end of the cucumber. If you are not sure which end it is, just slice off both ends of the cucumbers. Soak the cucumbers in salted ice water for 4 to 5 hours. (The water should taste salty - use about ⅓ cup of salt per 1 gallon of water.)
Sanitize the jars and jar lids by placing a rack in a large pot filled with water. Place the jars and lids in the pot. Make sure the jars are completely submerged in the water. Bring the water to a rolling boil and then turn off the heat and cover with a lid. Keep the jars warm until ready to use. (You can also use the sanitize setting on a dishwasher. Run the cycle close to the time you are ready to use the jars.) If using, sanitize tongs and funnel this way as well.
Rinse the soaked cucumbers with fresh cold water and dry them with a clean kitchen towel. Slice, quarter or halve the cucumbers, or leave them whole. Trim the ends so they fit in the jars leaving ¼-inch of space at the top.
Place a clove of garlic, a sprig of dill and 1½ teaspoons of pickling spice in each pint jar. If using quart jars, add 2 cloves of garlic, 1 tablespoon of pickling spice and 2 sprigs of dill in each jar. Pack as many pickles as you can into the jars without crushing them. If making pickle chips, pack them in random directions so they do not all stack on top of each other. Top with another small sprig of dill or the dill flower head. (You can also put the dill on the sides of the jar for a pretty look.)
Place the water, white vinegar, apple cider vinegar, salt and sugar in a medium saucepan and bring it to a boil.
Once the brine has boiled, carefully pour the hot brine into the jars with the cucumbers. Tap the jars to remove any bubbles and wipe dry the rims of the jars. Cover the jars with the lids and tighten with the bands, just fingertip tight.
Return the large pot of water with a rack in the bottom to a boil. Place the jars back into the pot of water on the rack, ensuring that the jars are covered with water by at least 1 inch. Process jars in boiling water for 1o minutes. If you are using pint jars, remove them at this time. If you are using quart jars, turn off the heat and let the jars sit in the hot water for another 5 minutes before removing them.
Carefully remove the jars from the water using tongs or a jar lifter and let them rest on a towel on the counter. The jars should seal or “pop” as they cool down. Place any jars that do not seal properly in the refrigerator where they will be good for 1 to 2 months. Properly sealed pickles should last up to a year. Enjoy and share with your friends and family!!