1-Wash cucumbers and slice into chips, around: Wash cucumbers and slice into chips, around 1/8 to 1/4-inch thick, discarding the blossom end of each cucumber. Dissolve 3/4 cup salt in 2 gallons of water and pour over the cucumbers. Let stand for 12 hours, then drain and discard the soak.
2-Combine the vinegar, sugar, and remaining 2: Combine the vinegar, sugar, and remaining 2 quarts water and 1/4 cup salt in a large pot, then add the pickling spices tied in a clean white cloth. Bring to a boil, stirring to dissolve the sugar and salt, then keep hot.
3-While the mixture is boiling, fill sterilized: While the mixture is boiling, fill sterilized jars with the prepared cucumbers. To each jar, add 1 teaspoon of mustard seed, 1 sprig of fresh dill, and 1 sliced garlic clove.
4-Pour the boiling pickling solution, leaving ½-inch: Pour the boiling pickling solution, leaving ½-inch headspace. Depending on the thickness of your cucumber, you should get 7-9 pints. Wipe the rims clean, and seal with the lids and bands.
5-Process in a water bath canner for: Process in a water bath canner for 10 minutes.* Remove jars and let them sit undisturbed for 12-24 hours. Confirm each lid has sealed, then store jars in a cool, dark place. I like to wait about 3 weeks before opening so the flavor develops more!