40 cucumbers, med. size pickling variety (about 4 lbs.)
Coarse salt
3 c. white vinegar
12 cloves garlic, peeled
2 tbsp. mixed pickling spice
4 heads fresh dill
8 sm. hot red peppers

Wash cucumbers thoroughly. Remove all blossoms. Soak 24 hours covered in brine made of 1 cup salt to 8 cups water. Remove cucumber from brine, drain and pat dry. Mix vinegar and 5 cups of water in a large kettle. Tie garlic and pickling spice in a cheesecloth bag; add to mixture. Bring to boil. Add cucumbers and remove kettle from heat. Place 2 peppers and 1 head dill in each clean hot quart jar. Pack cucumbers in jar. Put vinegar mixture back on heat and return to boil. Remove spice bag. Pour liquid over cucumbers being certain cucumbers are covered with liquid but leaving 1/2-inch headspace. Seal immediately. Process 20 minutes in boiling-water bath.