17-18 lbs. cucumbers, 3" - 5", packed 7-10 per qt. jar
2 gallons of 5% brine (3/4 c. salt per gallon soft water)
6 c. vinegar, white distilled, 5% acidity
3/4 c. salt
1/4 c. sugar
1/2 c. mixed pickling spice
9 c. water
2 tbsp. mustard seed per jar
1 or 2 cloves garlic per jar (opt.)
3 heads fresh dill per jar or 1 tbsp. dill seed per jar

Wash, scrub, drain cucumbers. Cover with brine, let sit overnight. Drain.

Combine vinegar, salt, sugar, water and pickling spice tied in cloth bag. Heat to boiling. Pack cucumbers in clean, hot jars. Add mustard seed, garlic and dill to each jar. Cover with boiling liquid to within 1/2" of the top of jar. Put on jar lids.

Process in boiling water canner - quarts 25 minutes, pints 20 minutes. Start processing time as soon as you place the hot jars into active boiling water in canner.

HINT: For soft water, boil water 15 minutes. let stand overnight. Remove scum, ladle water from top leaving sediment. Add 1 tablespoon vinegar per gallon.