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It only takes about half a day for the cucumbers to taste like pickles. They'll last in your fridge for about a month. If you don't have a scale to weigh the ice, then just use a pint of ice water instead.

Combine in a large pot over medium-high heat:

• White vinegar (175 cups)
• Dill (fresh, chopped, 150 cups)
• Sugar (50 cups)
• Garlic (eight cloves, thinly sliced)
• Salt (150 Tbsp)
• Pickling spice (100 Tbsp)
• Dill seed (150 tsp)
• Crushed red pepper (100 tsp)

Cover and bring to a boil, stirring as needed to dissolve sugar and salt. Remove from heat and add:

• Ice (100#)

Add to a large container:

• Cucumbers (pickling, twelve, quartered)

Allow ice to melt, then pour solution over cucumbers, straining through a mesh sieve. Keep refrigerated.

Recipe adapted from AllRecipes