Soak small to medium cucumbers in a salt brine made of 1 cup salt to 8 cups water. Let soak for 24 hours.
After 24 hours, remove from brine and dry. Make a vinegar solution of 2 cups white vinegar to 3 cups water. Wrap about 2 tablespoons mixed pickle spice in a clean white cloth. Drop into vinegar and water and bring to a boil. Add the cucumbers and take off fire.
In each quart jar put 2 cloves garlic and 2 teaspoons dill seed. Pack cucumbers into jars. Return vinegar to burner and bring to a boil again. Pour over cucumbers and seal. Hot pepper can beadded to each jar if desired.
