In a large bowl, toss the cucumbers with ½ cup of salt. Cover with ice water and let sit for at least 8 hours, and up to 12 hours. Drain.
Combine the white vinegar, water, sugar, and remaining ½ cup salt in a saucepan and bring to a boil, stirring to dissolve the sugars and salt.
While the vinegar mixture heats, divide the garlic, fresh dill, dill seeds, and mixed pickling spices among six clean hot 1-quart canning jars. Pack in the cucumbers. Pour in the vinegar mixture, leaving ½ inch headspace. Add a rounded ¼ teaspoon of Pickle Crisp (if using) to each jar. Remove air bubbles and seal.
Process in a boiling water bath for 15 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place, Do not open for at least 6 weeks to allow the flavors to develop.
Serving size: 2 spears
Calories 2; Total fat 0g, Sodium 117mg, Potassium 16mg, Carbohydrates 0g, Fiber 0g, Protein 0g, Calcium 8mg
Keyword boiling water bath, cucumbers, dill, garlic, pickling spices, white vinegar