Modified from The Chef Upstairs
1/4 cup coarse pickling salt
5 cups water
1 cup vinegar
4 quarts medium size cucumbers
garlic cloves (1/jar)
fresh dill (2 springs/jar)
pickling spice (1/4 tsp/jar)
4 quart (she said liter, but a liter and a quart are about the same) jars, sterilized
Wash cukes and chill in ice water until crisp (I just did this while I did everything else).
Put garlic, dill and pickling spice into each jar. Put water, salt and vinegar into sauce pan and bring to a boil (just figure out how many jars you are going to do and you can multiply this as needed).
Pour boiling water (I just heated some up in my teapot) over cucumbers to sanitize. Drain and pack into prepared jars. Pour prepared boiling water mixture over the pickles and seal up. Boil in canner for 10 minutes. Cool and store for at least 8 weeks before serving.
Makes 4 quart jars of pickles.