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.
Heat vinegar, water, salt and sugar in pan until it boils and then lower temperature. Stir the solution until the salt and sugar dissolves.
Pour solution in jar until ½ inch from top.
Add a teaspoon of pickling spice and 1 minced clove of garlic to each jar.
Allow the jars to cool down (approximately 1-1 ½ 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.
