Place cucumbers in a large non-reactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover and refrigerate overnight.
Drain and rinse the cucumbers, discarding brine. Pack into 4 to 5 wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars.
Combine 6 1/4 cups water, remaining 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil and pour into packed jars. Cool on a rack to room temperature. Cover and refrigerate for up to 2 weeks.
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