Now I just used my eye when pouring the water and vinegar but I estimate about a half cup of each depending on the size of your jar and cucumber. You want enough liquid to cover the cucumbers.
Pour vinegar, water the garlic and spices into a small saucepan, bring to a boil and cook for 2-3 minutes. While that’s cooking cut you’re cucumber however thick or thin you want then and add them to the mason jar. When the vinegar is done pour over cucumbers put the lid on the jar and refrigerate for four days.