Reduced Salt Dill Pickles

Taken from the Ball Blue Book Guide to Preserving with a little tweaking for personal preferences.
Homemade Dill Pickle Spears

8 pounds of cucumbers
4 cups of sugar (you can use up to 6)
4 Tbsp salt
12 cups vinegar
4 Tbsp pickling spice
Fresh or dried dill head (one per jar)

Wash cucumbers, drain.  Cut cucumbers into spears or slices, discarding stem and blossom ends.  Combine sugar, salt, and vinegar in a large sauce pot.  Tie spices in spice bag or cheesecloth; add spice bag to vinegar mixture.  Bring to a boil.  Reduce heat and simmer 15 minutes.  Keep hot.  Pack cucumbers into hot jars,put one head of dill in each jar.  Ladle hot liquid over cucumbers, leaving 1/4-inch of headspace.  Remove air bubbles.  Adjust 2-piece caps.  Process 15 minutes in a boiling-water canner.