Quick Garlic Dill Pickles
5 pounds (3 to 5-inch) firm kirby cucumbers (about 20) washed
1-1/2 cups coarse salt
2 Tbsp. mixed pickling spices
4 to 5 garlic cloves, unpeeled
4 to 5 sprigs fresh dill
2-1/2 cups apple cider vinegar
3 Tbsp. sugar
Place cucumbers in a large non-reactive container. Combine 1/2 gallon of water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Cover and refrigerate overnight.
Drain and rinse the cucumbers, discarding brine. Pack into 4 to 5 wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars.
Combine 6-1/4 cups water, remaining 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil and pour into packed jars. Cool to room temperature. Cover and refrigerate for up to 2 months.