Let cucumbers soak in ice water 24 hours with 1 1/2 cups salt to each gallon of water.
In morning, alternating cucumbers and dill, pack into hot sterilized 2-quart canning jars.
Finish with dill on top.
Make brine solution with 4 quarts vinegar to each quart water and 1/2 cup salt.
Boil brine for 5 minutes.
Pour to overflowing over pickles.
They will be ready to eat in a few weeks.