bring to a boil, then let cool to room temperature:
4 cups white vineger
2 cups water
6 tbsp kosher salt
1/2 cup sugar
5 heaping tbsp pickling spice
2 tbsp mustard seeds
2 tbsp black peppercorns

add to the brine and refrigerate for at least 1 week:
4lbs pickle cucumbers, sliced
1/2 cup garlic, chopped
2 jalapenos, sliced
1/2 cup dill, chopped