Pack about two dozen medium size cucumbers in a ziplock bag with dill, garlic and jalapeños. Make a brine of two pints water, one part vinegar and a half cup of Pickering salt. Bring the brine to a boil. Let it cool to lukewarm. Pout over the cucumbers in the ziplock bag. Leave out on the counter until the color turns and then refrigerate.
I put up a half gallon spears in a big plastic coffee can. They came out fine.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill