Homemade Pickles

Cucumber season is upon us! I swear I've been getting 3-4 lbs of cucumbers each week! What better use of them than pickles.
Quick Kosher Dill Pickles (Canning for a New Generation)
3 lbs pickling cucumbers, cut into spears
1 1/2 c cider vinegar
1/2 c water
2 T kosher salt
Fresh dill
Red pepper flakes
4 cloves garlic, chopped
8 tsp pickling spice

1. In a small saucepan, bring the vinegar, water and salt to a boil.
2. Meanwhile, evenly distribute the garlic amongst four 1-quart canning jars.
3. Add a sprig of fresh dill to each jar, sprinkle with red pepper flakes, and add 2 tsp pickling spice.
4. Pack the jars with as many cucumber spears as can fit without damaging them.
5. When the vinegar mixture is nice and hot, ladle into jars, leaving about 1/2 inch of space at the top.
6. Put the lids on the jars and transfer to the fridge.
Pickles will be ready in 24 hours, but get better as they marinate.