Day 1: Wash pickles to remove dirt and the little prickles. Place whole pickles in a large crock or stainless steel kettle. Pour boiling water over pickles until they are completely covered. Let set a room temperature.

Days 2, 3, 4: Each day drain water off of pickles. Fill a kettle with fresh water. Bring to a boil. Pour over pickles until completely covered. Let set a room temperature.

Day 5: Drain the water off the pickles. Cut the pickles into 1 inch pieces, discarding the blossom and stem ends. In a kettle combine vinegar, Stevia, water, and salt. I place the pickling spice, celery salt, and garlic powder in a muslin bag and sew it shut. This will keep the bring clear. Add the spice packet to the syrup and bring to a boil. Pour over pickles. Let set a room temperature.

Day 7: Prepare you water bath canner by filling with water and bringing it to a boil. Reduce heat to keep water in canner hot. Wash pint jars. Set aside. Place the pickles and brine in a large kettle. Bring to a boil. Pack pickles into jars. Discard spice bag. Add brine to filled pickle jars. Wipe the edge of the jar's rim clean. Turn on lids and rings. With canning tongs place jars in the prepared water bath canner. Bring water to a full boil. Reduce heat and simmer for 10 minutes. With canning tongs remove jars from canner. Allow to cool 24 hours. Check for seal. Store in a cool dry place.