Prepare canning jars and lids according to manufacturer's directions.
Keep the cucumbers in an ice bath.
In a pot, combine 2 quarts vinegar and 2 quarts water and bring to a boil. This is your brine.
Fill canner to just below the 1st line from the top. (When you add the jars the level will rise to above the jars.)
Cut the ends off the cucumbers then cut into coins, spears, and chunks. Leave a few small, even, straight ones for 2-4 quarts of whole pickles.
In each empty jar add 1 tablespoon + 1 teaspoon pickling or kosher salt, 2 teaspoons minced garlic, 1 tablespoon dill seed, 6-8 black peppercorns. If adding jalapeno pepper rings, add 2-3 rings each jar depending on how much heat you want. If adding chili flakes add ¼ teaspoon.
Pack cucumbers into jars, six jars at a time. If doing whole pickles you'll probably have to fill the top with coins. Pour boiling brine over cucumbers. Wipe edge, put the the lids on, and put the rings on just finger tight.
Process six jars at a time in boiling water for 10 minutes.
Remove jars from canner and allow to cool completely -- about 24 hours. Check for seal. If not sealed, remove and replace lids and re-process in hot water bath. If still not sealed refrigerate and first.
Store in a cool, dark place. Recommend let them sit for 4-6 weeks for flavors to fully develop.