10 lbs. pickling cukes
Lg. bunch of fresh dill
3/4 c. coarse pickling salt
1 c. white vinegar
1/2 pkg. pickling spices
Clove of garlic (if desired)

Soak pickles in ice cold water 4 hours. Scrub clean. Put in layers in a 5 gallon crock, first the pickles then the dill. Bring 5 to 6 quarts of water to a boil in a large pot and add the remaining ingredients. Simmer about 10 minutes. Pour over pickles and cover with plate then a weight to keep the pickles down in the brine. Cover crock with a towel and let stand 3 to 4 days, according to taste. Refrigerate to keep crisp.