[omowasu]

I make my own too, both picked cukes and peppers out of the garden. You can really fiddle with the pickled cukes and tweak the flavors to your taste using various spices and boiling the spice/vinegar/salt/(sugar optional) for 10 minutes before canning. They have always turned out great. I use the boiling water bath canning method, but there are a lot of ways to do it.

If you really want a wild tasting pickle, try the fermentation canning method with a bacterial starter. No tangier pickle exists that I have tried.