Athena's Refrigerator Pickles

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1 pound (6 to 8) pickling cucumbers
1 cup water
1 1/2 cups apple cider vineger
1 tablespoon sugar
2 tablespoons kosher salt
1 tablespoon dill seed, slightly crushed
1 teaspoon mustard seed, slightly crushed
1 teaspoon cracked peppercorns
2 fresh dill fronds (about a 2 cups)
4 cloves garlic, peeled

(Make sure the cucumbers, fresh dill frond, and garlic are well cleaned under cold, running water to avoid contamination and debris)

2 Sterile pint jars and matching lids (wide-mouth please)

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1. Mix all ingredients, except for the cucumbers and the fresh dill fronds, together in a large mixing bowl. Let sit for 4 hours. (plastic or glass please - metal mixing bowls react with the vinegar and make the brine cloudy)

2. Cut about 1/4 inch off of each end of all of the cucumbers.

3. Quarter all of the cucumbers making spears

4. Place fresh dill fronds in the bottom of the jars

5. Pack the cucumber spears tightly into the jars

6. Pour the brine solution made in step 1 into the jars and add the lids

7. Refrigerate at least 2 days before eating

8. Keep refrigerated after opening