20 lbs. (about 1/2 bu.) 3-6 inch long cucumbers
3/4 c. whole mixed pickling spice
2-3 bunches whole dill plant or 1 c. dried dill weed
2 1/2 c. vinegar
1 3/4 c. pickling salt (not iodized)
2 1/2 gal. water

Cover cucumbers with cold water, wash thoroughly. Remove a small slice from the blossom end. Place half of the pickling spices and dill in the bottom of a 5 gallon crock. Fill with cucumbers to within 3-4 inches of the top. Place remaining dill and spices on top. Mix vinegar, salt and water and pour over cucumbers. Cover with a heavy plate and weight down cucumbers so they are completely submerged.

Cover crock with a cloth. Keep at room temperature and remove scum daily. Do not stir pickles and make sure they are always covered with brine. If necessary, make additional brine using the proportions of the original recipe. Leave ferment for 3 weeks. Drain pickles reserving brine. Strain brine or make a fresh brine by combining 1/2 cup salt, 4 cups vinegar and 1 gallon water. Heat brine to boiling.

Pack pickles into hot jars and fill with brine leaving 1/2 inch space at the top. Add 1 or 2 garlic cloves before adding the brine if desired. Adjust jar lids and process for 15 minutes in a boiling water bath. (Start timing as soon as you put the jars in the actively boiling water not when the water returns to a boil.) You can make a smaller batch of pickles as long as you use the same proportions as the original recipe.