Sterilize a quart canning jar either in the dishwasher, or by pouring boiling water in it and pouring it out. 

 Combine all ingredients except cucumbers in a mixing bowl and set aside. Then, place your cucumbers in a large glass vessel, like a Mason jar, vertically so they all fit snugly, but comfortably.

 Pour your liquid mixture into the jar until it covers the cucumbers entirely but leaves about ¼ inch (6 mm) of air at the top.

 Cover tightly and allow the jar to sit at room temperature for 24 hours. Then, refrigerate until ready to eat. They get better after a couple of days, so if you are patient wait it out!

Recipe posted with permission from The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day , by Simone Miller & Jennifer Robins