Slice the cucumbers in half lengthwise and stuff them into two cleaned, sterilized 16-ounce mason jars.
Bring the water to a boil in a small saucepan. Once boiling, stir in the canning salt until it dissolves. Pour in the vinegar and set aside until its cool.
Add the remaining ingredients into the jar and pour over the “brine”, sealing the jars tightly with their lids. If the pickles aren’t totally covered don’t panic—as they sit in the liquid the cucumbers will release some of their own juices and they’ll eventually be fully submerged.
These just need 24 – 48 hours in the fridge before they’ll be ready and they’ll last for about a week.
Feel free to change up the flavors here. I like mine heavy with dill, garlicky, and a hint of lashing fire (which in a perfect world would come from a split red chili, though dried chili flakes do well, too). You can always add whole black peppercorns, bay leaves, coriander seeds, red onion... the list could go on.
If you don't like pickles on the tart side you can decrease the vinegar to 1/2 cup—just up the water to 1-1/3 cup.