Step 1

Wash and cut cucumbers into strips. Score the tip of each yellow chili pepper with a plus sign. (See picture above.) Arrange cucumbers and peppers in quart-sized jars.

Step 2

Heat vinegar, water, salt and sugar in pan until it boils and then lower temperature. Stir the solution until the salt and sugar dissolves.

Step 3

Pour solution in jar until 1/2 inch from top.

Step 4

Add a teaspoon of pickling spice and 1 minced clove of garlic to each jar.

Step 5

Allow the jars to cool down (approximately 1-1 1/2 hours). Then, press a mason jar lid down on the top and screw on ring tightly around it. Store in refrigerator immediately. Ready to eat in 7 days for full flavor. Keeps for about 3-4 weeks.