Prepare canner, 6 pint jars, and lids.

Cut the cucumbers into spears or rounds and set aside.

Place 2 tablespoons of the pickling spice in cheesecloth and tie with string, creating a spice bag.

In a large saucepan combine the water, vinegar, pickling salt, sugar, and spice bag. Bring to a boil over medium high heat, stirring to dissolve the sugar and salt. Reduce heat and boil gently for 15 minutes.

Remove the jars from the hot water and set on a towel. Place 1-2 dill sprigs and a garlic clove in the bottom of each jar. Pack the jars with the cucumbers (placing spears and rounds in different jars).

Divide the remain pickling spice between the jars and then add the remaining dill to the jars. Place 1/4 t. of pickle crisp in each jar.

Ladle the hot pickling liquid into the jars taking care to completely cover the cucumbers. Leave 1/2 inch headspace. Wipe the rims of the jars and place a lid on top. Twist the screwband on until it is fingertip tight.

Place the jars in the canner and cover. Process (boil) for 10 minutes. Remove the lid from the canner and wait 5 minutes.

Remove the jars from the canner and let cool for 24 hours. Check the seals and then store in a cool place for 1 year.