Thanks to Douglas Rosenberg.
Clean a 5 gallon crock.
Gently scrub cucumbers (20 pounds).
Chop garlic coarsely (12 bulbs).
Chop dill coarsely (8 large bunches).
Boil water, kosher salt (one tbsp. per quart), white vinegar (3 tbsp. per quart), pickling spices (peppercorns, bay leaves, coriander seeds, mustard seeds).
Layer cucumbers, garlic, and dill into crock.
Pour liquid into crock until full.
Place plate on top. Place weight on plate.
Store in a cool dark place.
Pickles will be ready in three to ten days.
(For sweet pickles, eliminate garlic and dill and replace spices above with allspice berries, cinnamon sticks, cardamon seeds, cloves, juniper, and crushed mace).
See also Volume 4 / Issue 1 – ‘On Cooking’ – pub. Spring 1999