Rinse the crawdads in cold water. Check that they are still alive.
Sort the crawdads according to size Large - Medium. They should be boiled with roughly same sized crawdads for even cook time.
Put all ingredients, except the crawdads in a large enough pot. Crank up the temperature and let it boil for 10 minutes.
Use a slotted spoon to remove the dill. Put the dill aside - you will use it later.
Drop the live crawdads in the boiling water. Only put a few in at a time - say 5 - 10.
Let crawdads boil for 5-7 minutes. Once they are floating they can be picked up with a slotted spoon.
Fill a large pot or container with cold water. When the crawdads that are done cooking are picked up they should be put in the cold water to cool down.
Once all crawdads are boiled turn off the heat and let the water cool down.
Once the brine is cool add back all the crawdads and the cooked dill to the brine.
As a last touch, add the remaining dill on top of the crawdads.
Leave the crawdads in the brine, in a fridge, for 24-36h.