1. To each jar, add 1 teaspoon pickling spice, 1 bay leaf, 1 sprig dill and ½ clove garlic.
2. Divide cucumber spears between jars.
3. In a large bowl, stir together vinegar, salt and sugar.
4. Pour water over vinegar mixture, stirring until salt and sugar are dissolved.
5. Divide vinegar mixture evenly between jars. Let stand 1 hour or longer to cool to room temperature. Cover with lids.
6. Refrigerate up to 3 months.

Serves: 1