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1
In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch.
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2
Bring to a boil.
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3
Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes.
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4
Drain and let cool slightly.
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5
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and pickle juice.
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6
Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine.
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7
Place the potatoes in a large bowl and add the dressing, tossing to coat evenly.
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8
Add the eggs, pickles, onions and toss to combine.
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9
Adjust seasoning, to taste.
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10
Refrigerate until cool, 2 to 3 hours, before serving.
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11
Place the cucumbers in a large bowl and cover with cold water.
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12
Refrigerate for at least 6 hours or overnight.
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13
Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions.
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14
Divide the dill, onions, garlic, peppers and peppercorns among the jars.
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15
Drain the cucumbers and tightly pack into the jars.
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16
Bring a large pot or canner of water to a boil.
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17
In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil.
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18
Boil for 2 minutes to dissolve the salt and sugar.
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19
Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar.
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20
Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly.
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21
Place the jars in the pot or canner of boiling water and process for 15 minutes.
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22
Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
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23
Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.
