Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Wash the pickling cucumbers. Cut ends off cucumbers and cut into spears.
Combine water, vinegar, and the kosher dill pickle mix in a medium saucepan. Heat to a boil.
Pack spears into hot jars. Top with a sprig of fresh dill. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Process in boiling water canner for 15 minutes, adjusting for altitude. For best flavor, allow pickles to stand for 4-6 weeks.