Last summer, I kept seeing cucumber pickles at our Farmer's Market week after week. They weren't too terribly expensive, but I had never pickled, so I was hesitant to buy them. After a few searches, I settled on an easy recipe for refrigerator pickles. I made them spicy and gave away a few jars. They were good, but they weren't really pickled using traditional methods. The refrigerator method takes away a lot of the brining, processing, and storage time, so it was a good introduction to pickling.
This year, after finding a book at the library entitled "The Joy of Pickling", I decided to give the longer-version a try with all the boiling/processing/waiting that traditional pickling calls for.
At two markets, we purchased the pickles, garlic, and dill. I threw in black peppercorns and red pepper flakes. The slices were packed in pints and the spears were packed in wide-mouth quarts.