1. Add salt to jar with 4 ounces water, and agitate until dissolved. 2. Add garlic and spices to jar. 3. Add as many cucumber spears as possible to jar, packing them in tightly, ensuring that they are as far down in jar as possible, and are snug and not bobbing around. 4. Add water to jar until cucumbers are covered. 5. Close lid just until you meet resistance. Leave at room temperature. 6. Once a day for first few days, open lid just enough to break seal, then close it again. 7. The pickles are ready after 4 days. Eat or refrigerate. Consider drinking the brine too!