Put the cucumbers and the fresh dill in a 1-1/2 quart sterilized, clamp top jar. In a sauce pan, combine 5 cups water with the dill seeds, salt, peppercorns, vinegar and pickling spice. Bring to a boil over high heat for 3 minutes. Leave to cool. Poor the cooled mixture over the cucumbers; if there is too much liquid, be sure to add all the spices to the cucumbers and discard any remaining liquid. Seal in the jar and be sure to store in a cool, dark place for 3 weeks before serving. Refrigerate after opening.
