Slice your pickling cucumbers into thin slices. Put them in a mason jar (or any airtight container you are going to store them in) and place them off to the side.

Pour your water, vinegars, and salt into a small sauce pan on medium-high heat. This mixture will be your brine. Bring to a boil, stirring occasionally to ensure that the salt dissolves.

While you are waiting for your brine to come to a boil, throw your pickling spice and garlic into the jar/container with your cucumber slices.

Once your brine has come to a boil, carefully pour it into the jar/container with your cucumber slices and spices and then gently tap the jar against the counter a few time to remove any air bubbles. You want the brine to cover all of the cucumber slices. If it doesn't quite cover all of the slices, let it sit for a few minutes and then use a fork to carefully press the cucumbers further down into the brine. Depending on what container you are using it is possible that you may have a little extra brine leftover (it typically fits perfectly in a 32 oz mason jar).

Seal the jars with their lids and let them cool to room temperature. Once they have reached room temperature, place in the refrigerator. The flavor will improve the longer you let them sit. You can dig in after a few hours if you want, but I recommend waiting a day or two if you are able!