35 to 40 cukes
1 gal. water
1 c. white vinegar
2 oz. or less pickling spice
2/3 c. canning salt
1 to 4 cloves garlic & dill weed to taste

Wash cukes, layer dill, layer cukes in crock or large glass jar. Mix all ingredients together until salt is dissolved. Pour over cukes and keep cukes under liquid. Let stand for 2 to 3 days at room temperature. If cukes foam up, skim off. Keep a heavy weight on cukes if in a large crock. Do not cover tightly. Refrigerate after they have turned a brown color.