In a small bowl, gather dry ingredients. And have 2 wide-mouth pint jars ready.

Brine: in 2-cup measuring cup, add 1/2 cup water and all dry ingredients and stir. Microwave just until boiling, about 1-1/2 minutes. Set aside to cool.

Cucumbers: If using larger persian cucumbers: Wash and trim 1/8-inch off of the blossom end of each one. Cut crosswise so larger half is 1/2 shorter that heiight of wide-mouth pint jar. Slice again in half lengthwise and, if desired, again into quarter spears.

Fill jars with cucumber pieces. If halves, pack so the cut side faces out in a layer around the jar. The room leftover in middle should accommodate one more half. In second jar do the same, but stack the smaller halves as necessary. Fit as many in as you can, they may be snug. If using quarters do similar.

Back to brine: To the 2-cup measuring cup, add cold water to equal 1-1/4 cups total. Add the 1/4 cup vinegar. Stir. Strain cooled brine into another measuring cup. RESERVE SOLIDS.

Pour brine over cucumbers until covered (may not be able to fit all the brine). Now put all solids in the jar. Top off jar with brine and discard leftover.

Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day. Screw on lid, shake and move to fridge. Shake again couple times a day for 2-3 more days, or until the cucumbers taste like pickles throughout.