17-18 lb. cucumbers, 3-5" in lengths (pack 7-10 per qt. jar)
2 gal. 5% brine (3/4 c. salt per gallon)
6 c. (1 1/2 qt.) vinegar
3/4 c. salt
2 tsp. whole mixed pickling spice
2 tsp. whole mustard seed per qt.
1-2 garlic cloves per gal. (optional if added)

Makes Kosher dill type. 3 heads fresh dill per quart or 1 tablespoon dill seed per quart. Wash cucumbers, drain; cover with brine. Let set overnight; drain. Combine vinegar, salt, water and mixed pickling spices tied in a clean, white, cloth bag or spice ball. Heat to boiling. Pack cucumbers in hot sterilized jars. Add mustard seed, garlic and dill plant. Cover with boiling liquid within 1/4 inch of top. Bath 15 minutes.