Let’s break down the process into easy-to-follow steps. This recipe involves canning, so we’ll be detailed to ensure safety and success.

For the Homemade Pickling Spice:

1. Combine Ingredients: Add all of the pickling spice ingredients to a small bowl and stir to mix.

For the Spicy Garlic Dill Pickles:

1. Sterilize Jars: Wash all jars and lids with warm soapy water. Sterilize the lids fully submerged in water for 4-5 minutes after the water starts boiling; carefully paper towel pat dry lids. Preheat the oven to 215°F and place jars upside down onto oven racks. Dry jars for 20 minutes or until completely dry. This ensures the jars are clean and free of any bacteria that could spoil the pickles  

2. Make Pickling Brine: In a large stock pot to avoid contamination, bring the vinegars, water and salt to a simmer.

3. Prepare Jars: To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar.

4. Pack Cucumbers: Pack the whole or sliced cucumbers into the jars so they are tight but aren’t damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.

5. Add Brine: Pour the simmering brine into the jars over cucumbers, up to the rim (leaving ½ inch headspace).

6. Close the lids Cover with lids, but do not close.

7. Process Jars (Water Bath Canning): Line a kitchen towel or a microfiber towel at the bottom of the pot if not using rack. It is very important that the bottom of jars are not touching directly the pot or jars will crack when heated. Place packed jars into the canning pot and fill with warm water, about 2 inches below jars. Cover with lid, bring to a boil over medium-high heat, then reduce heat to low and process/boil jars for about 15 minutes or as soon as cucumbers turn light green. This step is crucial for creating a vacuum seal and ensuring the pickles are safe for long-term storage.  

    

8. Seal and Cool Jars: Carefully remove jars one by one from the water using a jar lifter and tightly close lids (use kitchen towel or rubber oven mitt for best results). Flip the jars upside down and cover them with bath towels or blankets as soon as you flip them over (the more layers the better). Allow them to sit at room temperature undisturbed for 12 to 24 hours. You may hear a pop when the jars fully seal.

9. Store Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

These instructions are detailed and clear.