Scrub cucumbers and pack into hot jars with a head of dill, 1/2 clove of garlic, a pinch of alum, and 1 teaspoons mixed pickling spice, if desired. If picking cucumbers are too large for jars, cut into spears.
Bring brine ingredients to a boil. Pour over cucumbers leaving 1/4-inch head space and seal jars. Process in water bath for 10 minutes. Makes 7 quarts.