In a medium saucepan, combine 1 cup of water and kosher salt.

Heat until the salt dissolves.

Add the remaining water, pickling spice, garlic, and dill.

Place the Kirby cucumbers in crocks or a large glass jar.

Pour the brine over the cucumbers until they are covered by 1 inch.

Lay a triple layer of cheesecloth over the mouth of the jar.

Place the jar in a cool, dry place.

The pickles will be ready in 2 to 5 days.

Check after 2 days and remove any scum that forms on the surface by rinsing and replacing the cheesecloth.

Once ready, store the pickles in the refrigerator.

They will keep for a few weeks.