These crunchy quick pickles are perfect on hot summer days.
Wash cucumbers well. Place in a glass or stainless-steel bowl. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers, cover with plastic wrap, and let stand overnight.
Drain and rinse cucumbers, discarding brine. Pack into a clean gallon jar along with pickling spices, garlic, and dill.
Combine remaining water and salt with vinegar and sugar in a saucepan. Bring to a boil and pour over cucumbers. Let cool. Cover jar; refrigerate until ready to serve.
These "quick" pickles are ready to eat as soon as they are cool but are better if left overnight. They will keep in the refrigerator for up to two weeks.