Cucumbers should be washed and cut into strips. Make a plus sign on the tip of each yellow chili pepper. Fill quart-sized jars halfway with cucumbers and peppers.
In a saucepan, bring the vinegar, water, salt, and sugar to a boil, then reduce the heat. Stir the solution until the salt and sugar are completely dissolved.
Pour solution into jar until it is 12 inch from the top.
To each jar, add a teaspoon of pickling spice and 1 minced garlic clove.
Allow the jars to cool (about 1 to 12 hours). Then, place a mason jar lid on top and tighten the ring around it. Place in the refrigerator right away. For maximum flavor, consume within 7 days. It lasts about 3-4 weeks.