17-18 lb. cucumbers, 3-5 inches in length, packed 7-10 per quart
About 2 gallons 5% brine (3/4 c. pure granulated salt per gallon)
6 c. vinegar
3/4 c. salt
1/4 c. sugar
9 c. water
2 tbsp. whole mixed pickling spice
2 tsp. whole mustard seed per quart
1-2 cloves garlic per quart; optional
3 heads fresh or dried dill plant or 1 tbsp. dill seed per quart; optional

Wash cucumbers; drain. Cover with the 5% brine. Let set overnight; drain.

Combine vinegar, salt, sugar, water, and mixed pickling spices tied in a thin, cloth bag; heat to boiling. Pack cucumbers into hot quart jars. Add mustard seed, garlic, and dill to each jar; cover with boiling liquid. Adjust jar lids.

Process in boiling bath for 5 minutes. Start to count the processing time as soon as water returns to boiling.