Wash and air dry a 1 quart mason jar. ring and lid.
Wash cucumbers and remove the ends.
Quarter the cucumbers lenthwise.
Pack the cucumers, garlic and dill into the jar.
Add the mustard seed and the pickling spice.
Make a brine with the water, vinegar and salt. Bring to a boil.
Pour the hot brine into the jar leaving 1/2 inch headspace.
Place the lid on but do not screw it on tightly.
Let cool to room temperature.
Screw on lid tightly.
Place in fridge.
Wait 3 - 4 days.
The longer they sit, the better they get.
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