And all this time I’ve been buying them at the store like a sucker.

Add salt and vinegar to a big pot of water (around 8 cups) and bring to a boil.  Set aside (carefully).  Put spices and some of the dill sprigs and garlic in the bottom of a big crock.  Put a layer of cukes on top.  Add more layers of cukes and dill/garlic.  Pour the brine (salt/vinegar mix) in.  Weight it down with a plate and something heavy (I’ve used a book or two I didn’t need anymore) so all the cukes are under the sauce.  Check each day by eating one and stir it up if you think they’re still too crisp.  Mine were done in two days, but you might like to go longer.  When they’re done, drain, put in containers and cover with the brine (after you strain out the big stuff, of course).  Keep refrigerated or you could go to the trouble of canning them, but that’s a whole other story that is not so easy as I understand it.  I recommend making small batches so this is not an issue.

John 2011