Prepare a very large pot of water and bring it to a boil. Place a canning rack in the pot.

Wash jars in soapy hot water, then sterilize in boiling water for 5 minutes and let dry.

Peel the cucumbers if desired and slice them into 1/8 to 1/4-inch thick slices or 4 spears.

Place one bunch of dill and 1 to 2 halves of garlic cloves in each jar. Pack the cucumber slices or spears firmly, leaving 1/2 inch of headspace at the top.

Sprinkle 1/8 teaspoon of calcium chloride granules into each half-pint jar.

In a large saucepan, combine water, vinegar, and pickling salt. Bring to a boil over medium heat, stirring often.

Pour the boiling vinegar mixture over the cucumbers, leaving a 1-inch headspace at the top of the jar.

Add the lids and twist on the jar bands until they are fingertip-tight.

Lower the jars into the boiling water, ensuring there is 1 inch of water above the jars. Boil for 10 minutes for half-pint and pint jars, or 15 minutes for quart jars.

Carefully remove the jars with the jar lifter and let them cool completely on a clean surface.

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