30 cucumbers
1/2 c. course salt
2 quarts water
2 Tbs. vinegar
4 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs dill

Use even-sized cucumbers and be sure they are firm. Wash and dry them. Arrange the cucumbers in a crock or jar. Bring the salt and water to a boil. Cool, and then add the vinegar, garlic, bay leaves, mustard seed, and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers–if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.

(from Mother Earth’s hassle-free Vegetable Cookbook, by Joel Rapp)