9 lbs. pickling cucumbers (cut blossom end off)
2 gal. water
1 1/2 c. canning, pickling salt
3/4 c. canning, pickling salt
1/4 c. sugar
9 c. water
6 c. 5% acid strength cider vinegar
2 tbsp. pickling spices
24 heads fresh dill
16 tsp. mustard seeds

Wash cucumbers, place in 3 gallon crock. Cover with brine made by adding 2 gallons water and 1 1/2 cups pickling salt. Cover. Let stand 12 to 18 hours in cool place. Drain.

Combine 3/4 cup salt, sugar, 9 cups water and vinegar in 5 quart pot. Tie pickling spices in cheesecloth and add to pot. Bring to boil. Remove from heat, let stand.

Pack cucumbers into 8 sterilized hot quart jars. Place 3 dill heads and 2 teaspoons mustard seeds in each jar. Reheat syrup to boiling, remove spice bag. Pour liquid over cucumbers. Adjust lids and process in boiling water bath for 10 minutes. Remove jars, wipe dry, seal. 8 quarts.