In recent years I slice the cucumbers before placing them in jars. We make both dill chips - cut into circles - and long slices. It is so handy to serve these for use in sandwiches and burgers.
Place a few springs of dill in the bottom of each jar along with one clove garlic, sliced (if desired). Slice cucs and place into sterile jars. Then cover with this brine:
6 cups water
1 cup vinegar
1/4 cup honey
3 tbsp. sea salt
1 tbsp. pickling spice
Bring the brine to a boil in a pot. Pour brine over cucs in the jars. Seal jars. Process in water bath - bring canner to a boil. The pickles will just be turning color. Remove jars from the hot water. Tighten seals & invert jar to ensure a good seal.
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