Pack cucumbers into hot sterilized jars, leaving 1/2-inch head space. Place a dill sprig in each jar. Set aside.
Tie pickling spices loosely in a cheesecloth bag. Combine spice bag, sugar, salt, vinegar, and water in a large stainless steel saucepan. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Discard spice bag.
Pour syrup over cucumbers, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
Note: Only garden-fresh cucumbers should be used.