12 pickling cukes (2-1/2 lb), or more
1 large clove garlic
big hunk of fresh dill
1/4 tsp dill seed (optional)
1 generous tsp pickling spice (the blend -- has allspice, bay, etc.)
1/4 cup kosher salt
1/4 cup white vinegar
2-1/2 quarts water
Clean the cukes. Smash the unpeeled garlic (no need to peel it). Place cukes, garlic, dill, dill seed and pickling spice in a large bowl.
In a pot, place kosher salt, white vinegar and water. Bring to a boil and boil for 2 minutes. Pour hot brine over the cukes, and weight down with a plate and something to keep the cukes submerged. Leave on the counter for at least one day, and up to two days, then refrigerate.