In a small saucepan, mix together the salt, peppercorns, pickling spice, dill seeds (or dried dill), and mustard seeds. Stir in the water, white wine vinegar, and red wine vinegar.
4 tablespoons kosher salt, 1 teaspoon whole black peppercorns, 1 tablespoon pickling spice, 1 teaspoon dill seeds, ½ teaspoon mustard seeds, 6 cups water, ½ cup white wine vinegar, 1 tablespoon red wine vinegar
Bring the mixture to a simmer over high heat, stirring occasionally. Once the salt has fully dissolved, remove from heat.
Stand the sliced cucumbers in jars with the skin side facing inward. Add several sprigs of dill to each jar.
3 pint-sized canning jars and lids, 12 small cucumbers, 1 bunch fresh dill
Using a funnel, pour the vinegar mixture into each jar until the cucumbers are completely covered.
Pour the remaining vinegar mixture through a strainer to catch the spices and peppercorns.
Evenly distribute the leftover spices and peppercorns between the jars.
Place lids on the jars and refrigerate for 14 days to allow the flavors to develop.