Assembling the Pickles

1. Thoroughly wash the cucumbers and immerse them in ice water while preparing the rest of the ingredients.

2. Wash and rinse a gallon jar or plastic container with a tight-fitting lid. Wrap half the dill around your hand to make a "wreath" and place it in the bottom of the container. Place the onion and half the garlic on top.

3. Drain the cucumbers and slice them lengthwise into quarters to form pickle spears. Pack the spears into the container on top of the dill, onion and garlic.

4. Make another dill "wreath" and push it down on top of the spears. Add the remaining garlic. Place a piece of Jewish rye bread with caraway seed on top of all the ingredients and push down lightly.

5. Place the water, vinegar and Kosher salt in a 4-quart pan. Stir to dissolve the salt. Heat the brine to boiling. Remove from heat.

6. Slowly pour the brine through the bread, covering the ingredients. Place the lid on the jar or container and allow the concoction to sit at room temperature for 48 hours.

7. Remove the bread and place the pickles in the refrigerator. They will keep in the refrigerator for up to 12 months.