Instructions: Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover and refrigerate overnight.

Drain and rinse the cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars.

Combine 6 1/4 cups water, 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks.

Makes about 1 gallon.

Yield: 1 gallon

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