Wash 2 1/2 pounds pickling cucumbers and cut into spears. Peel and flatten 1 clove garlic and wash 6 to 8 sprigs fresh dill. Place the cucumbers, garlic, dill and 1 teaspoon pickling spices into a scalded ceramic bowl.

Bring to a boil:

1/4 c. kosher or pickling salt
1/4 c. white vinegar
2 1/2 qts. water

Boil for 2 minutes. Pour over cucumbers. Weight with a scalded plate and a scalded jar of water. Let sit overnight at room temperature. Pack into scalded jars. Refrigerate. These will keep for about 1 month. They do not contain enough salt or vinegar to be processed for longer storage.