Prepare boiling water by bringing a very large pot of water to a boil and place a canning rack or round cooling rack in the pot.

Wash jars in soapy hot water. Sterilize them in boiling water for 5 minutes and let dry.

Peel cucumbers if desired. Slice them 1/8 to 1/4-inch thick for hamburger chips or slice vertically into 4 spears for pickle spears.

Pack jars by placing one bunch of dill and 1 to 2 garlic clove halves in each jar, then arrange the cucumber slices or spears firmly inside. Be sure to leave a 1/2 inch headspace at the top.

Add 1/8 teaspoon of calcium chloride (Pickle Crisp) to each half-pint jar.

Make brine by combining water, vinegar, and salt in a large saucepan. Bring to a boil over medium heat, stirring often.

Using a liquid measuring cup or ladle, pour the vinegar mixture over the cucumbers, leaving a 1 inch headspace at the top of each jar.

Add the lids and twist on the jar bands.

For water bath canning, lower the jars into the boiling water with the rack positioned at the bottom. Make sure there is 1 inch of water above the top of the jar. Boil half-pint and pint jars for 10 minutes.

Carefully remove the jars using a jar lifter and let them cool completely.

Pickles are ready to eat in 24 hours but are even better after 3 days. Store in the refrigerator for up to 2 or 3 weeks or in a cool dark place for up to 1 year.