Combine first six ingredients in a medium non-reactive saucepan pan. Heat over medium high heat, stirring frequently until salt is dissolved. Removed pan from heat and allow to cool completely.

Once brine has cooled, placed two heads of dill in the bottom of each jar. If using dill seed, place 1 tablespoon dill seed into the bottom of each jar. Tightly pack cucumber spears into each jar. Pour the cooled brine over the top, leaving about ¼ inch headspace.

Screw the lids on each jar. Allow jars to sit on the counter for three days. Gently shake the jar at least once a day. On the fourth day, place pickles in the refrigerator.