Cucumbers (about 17-18 lb.)
2 gal. brine (2 gal. water mixed with 1 1/2 c. salt)
1 1/2 qt. vinegar
1/2 c. salt
1/4 c. sugar
2 1/4 qt. water
2 tbsp. mixed pickling spices
2 tsp. mustard seed per qt. jar
1-2 cloves garlic per qt. jar
3 heads dill or 1 tbsp. dill seed per qt. jar

Wash cucumbers thoroughly; scrub with brush; drain. Cover with the 2 gallons brine. Let set overnight; drain.

Combine vinegar, salt, sugar, water and mixed pickling spices that are tied in a white cloth bag; heat to boiling. Pack cucumbers into clean hot quart jars. Add mustard seed, dill and garlic to each jar; cover with boiling liquid to within 1/2 inch from top of jar. Adjust jar lids. Process accordingly. Makes about 7 quarts.