1 1/2 lb small pickling cucumbers (like Kirby), cut in half lengthwise
2 cups white distilled vinegar
2 cups cold water
4 cloves garlic, sliced
3 tablespoons kosher salt
1 tablespoon dill seed*
1 tablespoon mustard seed*
1 teaspoon red-pepper flakes
1/2 teaspoon celery seed
Evenly divide the garlic, dill and cucumbers among four wide mouthed pint jars. In a large bowl, mix together vinegar, water, red pepper flakes, celery seed, salt, mustard seed and dill seed. Use a funnel to fill each jar with brining liquid.**The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating.
*Before adding the mustard seed, red pepper and dill seed, I crushed them slightly in my hand.
**I suggest you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar.