Add cucumbers to the jars.
Pour in vinegar next, then add in remaining ingredients.
Fill to 2" from the top with water.
Screw the lid on tightly, then shake it all up very well until everything is well distributed and salt is dissolved.
Taste brine to see if you would like to adjust salt or seasonings.
Store in the refrigerator, and allow to brine for approximately a week.
Notes
For a more tart pickle, you can fill the jar with entirely vinegar, or to reduce the acidity use a weaker ratio of vinegar to water.
After brining is complete, enjoy whole, sliced, quartered, or whizzed in the food processor for fresh relish