- Sterilize jars.
- Pack each jar tightly with whole or sliced cucumbers, one cayenne pepper, one bunch dill, and ½ teaspoon dried dill seed.
- Boil water and salt and pour hot liquid into pack jars so cucumbers are covered completely. You might need to wait a minute for the liquid to bubble down and all the air to escape.
- Top with rings and lids and immediately tighten. After a few minutes, check to see if you can tighten lids a bit more.
- Let cool and wait for the pop of the lids sealing. Store in cool, dark place for approximately 3 months or until the pickles change color.