Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
Cool the brine down to warm and fill the jar so everything is covered with brine.
Close the lid tightly and refrigerate for 24 hours before eating.
This recipe is made to fit a 1 pint jar. Multiply and adjust per number and size of jars desired.Too tart? Some readers have mentioned the vinegar being a little much for them. I like pickles with a bite, but we all have different taste buds. Feel free to add up to 1 1/2 teaspoons of sugar per jar.