Cucumbers, 3-5 inches (17-18 lb.)
2 gallons 5% brine (3/4 c. pure granulated salt per gallon of water)
6 c. (1 1/2 qt.) vinegar
3/4 c. salt
1/4 c. sugar
9 c. water
2 tbsp. whole mix pickling spice
2 tsp. per qt. jar whole mustard seed
1 or 2 cloves per jar garlic, if desired
3 heads per qt. dill plant, fresh or dried or 1 tbsp. per qt. dill seed

Wash cucumbers; scrub with vegetable brush; and drain. Cover with the 5% brine. Let set overnight; then drain.

Combine vinegar, salt, sugar, water, and mixed pickling spices that are tied in a clean, thin cloth. Heat to a boil. Pack cucumbers into hot quart jars. Add mustard seed, dill plant or seed, and garlic to each jar; cover with boiling liquid to within 1/2 inch of top of jar.

Adjust lids. Process in boiling water for 20 minutes. Remove jars and complete seals, if necessary. Cool on wire rack.