Crock Dill Pickles

20 small cucumbers (4 1/2 lb)
4 medium cloves garlic
1 medium bunch dill
1/4 cup mixed pickling spice
2 teaspoons dill seed
1/4 teaspoon crushed pepper
2 quarts cold water
1/2 cup white vinegar
1/2 cup pickling salt, not iodized
2 tablespoons sugar

Wash cucumbers. Crush or cut up garlic. In bottom of 2 gallon crock or large jar place half of all ingredients except water, vinegar, salt and sugar. Pack in cucumbers to 3 inches from top. Add remaining ingredients except water, vinegar, salt and sugar. Top with remaining fresh dill.

IN large bowl mix water, vinegar, salt and sugar until dissolved. Pour brine over crock to completely cover cucumbers. Put on plate and weight to keep cucumbers in brine. Keep at 70 degrees. Let cucumbers ferment about 3-5 days for half-sour cucumbers, about 6-8 days for very sour. Check pickles every day and remove scum. When pickles reach sourness you like, they can be stored in refrigerator to use within a month or two. To store in refrigerator, remove pickles from crock, reserving brine. Pack pickles in jars. Strain brine and pour over pickles in jars to cover completely.