 Using a glass or coated pot, stir the spice mix into several cups of boiling vinegar. Prepare the cukes by soaking for several hours in an ice bath, then slice and pack into sterilized jars. Pour in the brine, allow to cool, and store in the fridge. In just a week, you'll have the season's first batch of crispy pickles. That is the Old Farmers' Almanac Radio Report. Learn more at almanac.com.