In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and pickle juice. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, pickles, onions and toss to combine. Adjust seasoning, to taste.

Refrigerate until cool, 2 to 3 hours, before serving.

Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.

Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.

Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Yield: 6 pints of pickles

Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.