Wash, drain, and slice cucumbers. Combine sugar, salt, vinegar, and water in a large pot. Add spices in a spice bag or spice ball to water/vinegar pot. Simmer 15 minutes. Pack cucumbers into hot jars. Add 1/8 heaping teaspoon dried dill and 1/8 heaping teaspoon Pickle Crisp to each jar. Pour hot water/vinegar mixture over cucumbers in jars, leaving 1/4-inch headspace. Remove air bubbles. Add lids and rings. BWB 15 minutes (pints or quarts).