4 lbs. med. cucumbers (about 30)
3/4 c. sugar
1/2 c. canning salt
4 c. cider vinegar
4 c. water
3 tbsp. mixed pickling spices
5 bay leaves
5 garlic cloves
2 1/2 tsp. mustard seed
Green or dry dill (1 head per jar)

Prepare canning jars and lids. Combine sugar, salt, vinegar and water in a large (6-8 quart) saucepot. Tie pickling spices in a cheesecloth bag; add to vinegar mixture and simmer 15 minutes. Remove stem and blossom ends from cucumbers and cut into 1/4" slices. Pack sliced cucumbers into hot jars leaving 1/4" head space. Add to each jar, one bay leaf, one garlic clove, 1/2 teaspoon mustard seed, one head of dill.

Heat the brine to boiling. Remove from heat and carefully pour hot brine over cucumbers, one jar at a time, leaving 1/4" head space. Wipe jar rim clean. Place lid on and screw band down evenly and firmly. Place closed jar in a canner. Repeat for each jar. Process 15 minutes in boiling water bath canner. Yield: about 5 pint jars.