I heated the vinegar and spices, poured over cucumbers and popped them in the refrigerator overnight. They came out very tangy, so I rinsed the pickling liquid off before serving.

2 lbs small cucumbers, cut in 1/4 inch slices
2 cups cider vinegar
4 tsp salt
3 tsp sugar
4 tsp mustard seeds
4 cloves garlic, peeled and split in half
Bunch of fresh dill
2 cups water