Combine vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.
Place cucumber, onions and garlic in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover.
Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.
Originally Submitted
8/14/2013
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