12 sm. pickling cukes
1/4 tsp. dill seed
1/4 c. pickling salt
2 1/2 qts. water
2 lg. garlic cloves
1 tsp. pickling spice
1/4 c. white vinegar

Slice cukes into 1/2 inch rounds.

Boil the water, salt and vinegar in a large pot. Remove from the heat. Add the spices and the cukes. Place a plate or weight atop the cukes to keep them submerged. Allow to sit overnight (about 8 hours). Ready to eat. Keep refrigerated.