Easy Pickle Spears

 Ingredients
1 lb. Kirby or Persian cucumbers (or whatever cucs you have on hand - I used 4 small and 2 large)
3 cloves garlic, peeled and crushed (separated into chunks)
2 large sprigs fresh dill (or 5-8 small dill sprigs)
1 cup water
3/4 cup white vinegar 
1 Tbsp. kosher salt 
Directions
Step 1
Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill.
Step 2
Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold.
Step 3
Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.  (I had a test pickle at 4hrs, tasty, after 24hrs, it was a real dill pickle!)

Original recipe from delish.com