• Add the sugar, salt, water and vinegar to a medium saucepan and bring to boil over medium heat. Once the sugar has dissolved, remove from heat and let cool.
• Slice the cucumbers into quarters and set aside.
• Divide the remaining spices in half and add to two separate 16 oz jars.
• Add the sliced cucumber spears to each jar evenly.
• Gently pour the vinegar solution to each jar fully submerging the spears.
• For immediate use, let the spears sit until cooled and seal for refrigeration. Complete pickling is achieved after 2 days, best flavor after 6 days.

For canning:

• Wash the jars, lids, and rings with warm, soapy water. Rinse them thoroughly and place them in a large pot filled with water. Bring the water to a boil and keep the jars submerged for at least 10 minutes to sterilize them. Leave them in the hot water until needed.
• In a medium saucepan, combine vinegar, water, salt, and sugar. Bring the mixture to a boil and let it simmer for a few minutes until the salt and sugar dissolves.
• Remove the sterilized jars from the hot water using jar tongs or kitchen towels. While the jars are still hot, pack them tightly with prepared pickles, leaving about ½ inch of headspace at the top. You can pack whole pickles, spears, or slices, depending on your preference.
• Add the spices.
• Carefully pour the boiling brine into the jars, ensuring that the pickles are fully submerged and the headspace is maintained. Use a plastic or wooden utensil to remove any air bubbles trapped within the jar by running it along the sides.
• Wipe the rims of the jars with a clean, damp cloth to remove any residue or brine. Place the sterilized lids on top and screw on the rings, ensuring they are snug but not overly tight.
• Once all the jars are filled and sealed, place them in a canning pot or a large stockpot filled with boiling water. Make sure the jars are fully immersed, with at least an inch of water above them. Bring the water to a gentle boil and process the jars for the recommended time based on your recipe.
• After the processing time is complete, turn off the heat and carefully remove the jars using jar tongs. Place them on a clean kitchen towel or a cooling rack, leaving some space between them. Allow the jars to cool completely.
• Once the jars are cooled, check if they are properly sealed. Press down on the center of the lid. If it does not flex and makes a popping sound, the jar is sealed. Any unsealed jars should be refrigerated and consumed within a few weeks.
• Finally, label each jar with the date and contents. Store the sealed, properly processed jars in a cool, dark place such as a pantry or cellar. Properly canned pickles can typically be stored for up to a year, but it's best to consume them within the first six months for optimal quality.