Instructions: Gently wash the cucumbers and remove the blossom ends. Cut the cucumbers lengthwise 3/16 inch thick, discarding a narrower slice from either side. Put the cucumbers into a bowl. Dissolve 3 tablespoons pickling salt in 2 quarts water, and pour the brine over the cucumbers. Let stand 12 hours.

Wash 3 quart or 6 pint jars; keep hot until needed. Prepare lids as manufacturer directs.

Drain the cucumbers. Divide the garlic among the pint or quart jars. Distribute the pepper flakes and peppercorns equally among the jars. Loosely pack a portion of the cucumber slices and the dill heads into each jar.

In a pan (see note), bring to a boil the vinegar, remaining 3 cups water and remaining 3 tablespoons salt, stirring to dissolve the salt. Pour the hot liquid into 1 jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process by either low-temperature pasteurization (which may result in crisper pickles) or in a boiling-water canner.

Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees F). Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185 degrees F for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes). Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees F during the entire processing time. Temperatures higher than 185 degrees F may cause unnecessary softening of pickles.

Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes. For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

NOTES : Commercial pickle packers have recently discovered old-fashioned "tongue pickles," which have been reborn as "stuffers" and "sandwich builders." These are simply names for cucumber pickles sliced lengthwise into slabs.

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