- 8 garlic cloves (peeled)
- 8 teaspoons dill seed
- 4 teaspoons black peppercorns
- 4 teaspoons crushed red pepper flakes
- 4 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1/4 white onion (large, peeled)
- 5 seedless cucumbers (large)
- 4 tablespoons granulated sugar
- 4 tablespoons kosher salt
- 4 cups apple cider vinegar
- 4 cups water
- In each of 8 pint jars place 1 garlic clove, 1 teaspoon dill seed, 1/2 teaspoon black peppercorns, 1/2 teaspoon red pepper flakes, 1/2 teaspoon mustard seeds, and 1/4 teaspoon celery seeds.
- Place the slicing disc into the work bowl of KitchenAid® ProLine® 16 cup Food Processor and set it to the 4th notch from the left. Add the onion into the lid and use the large food pusher to help feed it through to slice on low speed. Remove onion and place 5-6 slices in the bottom of each jar.
- Set the slicing disc level to the 6th notch from the left. Use the small food pusher to feed the cucumbers through to slice. Remove the cucumbers and fill each jar evenly with the slices, packing them in as necessary.
- In a large saucepan, combine the sugar, salt, cider vinegar, and water and bring to a boil, stirring occasionally to help dissolve the sugar and salt. Remove from heat and pour 1 to 1-1/4 cups of brine over top the contents of each jar, leaving 1/2 inch space from the top.
- Apply the lids and allow jars to come to room temperature. Chill for 48 hours before serving.
- Tip: To add more heat to the pickles, slice two jalopeños using the 6th notch from the left setting and place 1 to 2 slices in each jar. The more seed that are added, the spicier the pickles will become.