30 sm. cucumbers
1/2 c. coarse salt
2 qt. water
2 tbsp. vinegar
4 to 8 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs fresh dill

Wash and dry very firm, evenly sized cucumbers. Arrange in a crock or jar. Bring the salt and water to a boil. Cool; then add the vinegar, garlic, bay leaves, mustard seed and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers; if not, add more salted water.

If crock is used, cover with a plate or wooden board to weigh it down. Loosely cover with cheesecloth. Keep in cool place for 1 week.