16 pounds tiny cucumbers for pickling
3/4 cup pickling spices
7 stalks fresh dill
1/2 pound garlic cloves, peeled and halved
2 cups pickling salt
2 gallons water

Wash and drain cucumbers. Place half each of the pickling spices, dill and garlic on the bottom of a clean 4-gallon crock. Put the cucumbers in the crock. Dissolve the salt in the 2 gallons water and pour over the cucumbers. Add remaining pickling spices, dill and garlic on top and cover with a weighted lid. Check every few days and skim off foam. In 2 to 3 weeks the cucumbers will be crisp and firm to the touch. Pack the cucumbers in sterilized jars. Strain and boil the brine and pour over cucumbers. Seal tightly and store in a cool place.