4 litre water	
200g Salt /190 if 1 gal
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.