In a 3 quart sauce pan, warm the water, dill, salt, vinegar and pickling spice. Bring almost to a boil, stirring occasionally. Once almost to a boil, remove from heat and let mixture sit and come up to room temperature.

Place a fine mesh strainer over a bowl. Pour pickling liquid through strainer catching all the solids. Discard solids.

Cut cucumbers as desired and fit into jars. Ladle pickling liquid into each jar and 1/4 inch from the top. Place lids and rings on each jar and tighten evenly.

Place jars into canner with water that is almost to a boil, making sure the water is just to the necks of the jars. Let jars sit in water about 8 minutes.

Remove jars, set upside down on a dish fowl on the kitchen counter. Let the jars sit upside down for 15 minutes, then turn right side up. Cool completely.

Check for seal (indented lid), label jars or lids and store in a cool dark pantry or cupboard.