Place cucumbers, spice mix, salt, vinegar and garlic into the gallon container and fill with water about 2 inches from the top. Cover, leaving lid ajar to permit air flow. Leave at room temperature for one week, stirring and readjusting cucumbers once daily (note: garlic cloves may turn blue—a natural and harmless reaction to the acid).
After 1 week, sort pickles into jars (Ball Mason is good) and strain juice into each, along with ½ cup of additional white vinegar per jar, to cover pickles.
Refresh each jar with some new spice mixture, if desired, and new garlic cloves. Shredded horseradish, hot chili peppers, pepper flakes, a sprig or two of fresh dill weed or a teaspoon more of dill seeds can be added as well.
Place jars into refrigerator for storage. Pickles are ready after the third week chilled, and can be kept in refrigerator for a few months.