Wash and drain cucumbers. Place half the pickling spices and one layer of dill in a clean pickling container. Add cucumbers to within 4 inches of top. Combine salt, vinegar and water; ladel over cucumbers. Place a layer of dill and remaining pickling spices over the top. Add garlic, if desired. Weight cucumbers under brine. Remove any scum that forms daily.

Store container in a cool place. Let cucumbers ferment until well flavored with dill and clear throughout. Pickles should be ready to can in about 2 to 3 weeks.

Remove pickles from brine. Strain the brine; bring to a boil in a large saucepot. Pack pickles into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust lids, process 15 minutes in water bath canner.