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Prepare home canning jars and lids according to manufacturer's directions.
For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.
Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.
Pack halved or quartered cucumbers into jars.
Pour boiling vinegar and water over cucumbers in jars.
Affix the lids and rings.
Process in simmering hot water (180-185 degrees) for 30 minutes (low temp pasteurization method).
Remove jars from canner and allow to cool completely (24 hours recommended).
Remove bands and test for complete seal.
Store in a dark, cool place.
Recommend six weeks of standing time for flavors to fully develop.