frugal/pickles

4 quarts (scant 4l) water
6 tablespoons coarse white salt (kosher, if available)
18-20 Kirby cucumbers, scrubbed
8 cloves garlic unpeeled and lightly-crushed
2 tablespoons pickling spice (see links below)
6 bay leaves
1 large bunch of dill, preferably going to seed, washed

boil brine first to remove chlorine
add spices, cooled brine, and cucumbers.
sequester for 3-10 days until sour.