Soak the cucumbers for 10 minutes in a produce wash. Rinse thoroughly before putting them in a large bowl; fill with cold water. Add 2 tablespoons pickling salt, cover and transfer to the fridge for 4 hours. Meanwhile, make the brine.
After 4 hours, drain the cucumbers.
Add 2 chopped cloves garlic per prepared jar before filling with cucumbers. Add 2 heads of dill per jar and then add ¼ teaspoons of Pickle Crisp per 1-liter jar.
Fill up with cool brine, leaving about ½ inch from the top. Add the lids and apply the screw bands finger tight.
Place the jars in a boiling water bath and when the water returns to a full boil, process for 5 minutes.
Carefully remove and place the jars on a wire rack in a draft-free area to cool off before storing them in a cool dark place for 3 weeks before eating.
In a large pot over high heat, add all the brine ingredients. Stir well and bring the mixture to a boil; process for 10 minutes. Remove from the heat to cool off.