Kosher Dill Pickles - cooking recipe

Ingredients

4 lbs pickling cucumbers, thoroughly washed
1/4 cup kosher salt
2 quarts water (8 cups )
5 garlic cloves, coarsely chopped
2 tablespoons mixed pickling spices
1 bunch fresh dill (about 1/3 to 1/2 cup,chopped)
1 slice day-old jewish rye bread

Preparation

Arrange cucumbers in 1 gallon glass jar or stoneware crock.
Stir salt into water and pour into jar.
Add garlic and pickling spices.
Lay dill over top; add rye bread.
Cover with plastic wrap and weight with small heavy object to keep cucumbers submerged.
Let stand at room temperature 3 days, then refrigerate at least 5 days before serving.