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.

MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "1 gallon"

Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; 135360mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates