Make sure jars and lids are clean. Run through the dishwasher or sterilize in boiling water, then cool jars.
In each jar place cucumbers, a clove or two of garlic, one jalapeno sliced into thirds and a sprig or two of fresh dill. Add a pinch of dill seed to each jar. Cucumbers can be sliced into rounds or spears - whatever you prefer.
In the meantime bring the water, vinegar, kosher salt and pickling spices to a boil.
Pour the hot brine over the cucumbers and let sit at room temperature for 3 to 4 hours covered with a clean kitchen towel.
Next cover and refrigerate.
The pickles are best after 2 to 3 days but you can eat them as soon as 12 hours after making them.
Recipe by Kimversations at https://www.kimversations.com/2010/08/crunchy-refrigerator-dill-pickles/