Recipe: Mama Mamakek's Dill Pickles

Is this method ok for making homemade dill pickles?
It appears in the current Penzeys Spice Catalog.

MAMA MAMAKEK'S DILL PICKLES
Source: Mother of Rob Mamajek of Brookfield, Wisconsin via Penzeys Spices

FOR THE BRINE:
5 cups water
1 cup white vinegar
1/3 cup Kosher salt or pickling salt
FOR THE PICKLES:
8 heads dill, divided use
16 each pickling cucumbers (Kirby cukes), whole, spears, sliced, or in chunks
1 teaspoon pickling spice, divided use
4 small cloves garlic
4 each chili peppers (Arbol or Sanaam), whole or cut in half with scissors

Bring the water, vinegar and pickling salt or Kosher salt to a boil. Let simmer for a couple of minutes.

Using clean hot jars (a dishwasher works great for this). Place a head of dill in the bottom of each jar. Add the cucumbers about 3-4 per jar). Pour in the brine to cover the cucumbers. Then add 1/4 tsp pickling spice, 1 small clove of garlic, 1 Arbol or Sanaam chili pepper and 1 more head of dill to top off the jar.

Put on the cover, let cool to room temperature, and then refrigerate.

Next day you'll have delicious, crispy pickles.

After opening the jar, the pickles should last about 3 weeks. Unopened, they will last about 3 months. Keep open or unopened jars refrigerated.

Yield: 4 quarts

NOTES : Soaking the cucumbers in ice water for 4-5 hours = crispy pickles