Ingredients :
6 ounces of salt
 gallon water - 1
 fresh dill weed
 about 20 medium cucumbers
 pickling spice - 4 teaspoons
 cloves garlic - 12
 hot peppers -  4

Method :
1.  Mix salt and water to make brine.
2.  Cover the bottoms of four one-quart jars with fresh dill weed.
3.  Pack cucumbers into each jar.
4.  Add 3 teaspoons of pickling spice, 3 cloves of garlic and one hot pepper to each jar.
5.  Cover contents of jars with brine.
6.  Let pickles stand at room temperature for 7-10 days, then refrigerate.