To make the brine, bring to a boil:

7 cups water
1 1/4  cups pickling vinegar
1/3  cup pickling or kosher salt
Allow to cool slightly before pouring over pickles.

Layer in a 4L jar or container (ideally an ice cream bucket!)
4 stalks of fresh Pickling Dill, folded accordion style to fit (trim dill to remove large, woody stem and discard)
6 Garlic Cloves, peeled
2 Tbsp. Pickling Spice
3 dried Red Chilis, broken in half to release the seeds
Enough Pickling Cucumbers to fit, 3-4 inches long, both ends trimmed

Pour hot brine over cucumbers, allow to cool and store in the fridge.  If possible, wait a few days before you start enjoying them. Keeps for about 2 months, if they last that long!