Wash the cucumbers. If they are super small, you can leave them as is. If they are larger, slice them into coins or cut them into spears. Whichever you prefer.
In a large bowl, stir together the cold water, apple cider vinegar, salt and pickling spice. Stir until the salt is completely dissolved. Set aside.
In a half gallon jar, add the garlic, fresh dill. Add cucumbers. Pour the liquid over the cucumbers until they are covered. Make sure they are completely covered or they may start to mold or form a fuzz on the surface. Cover the jar lightly with the lid (don't seal) and place in a cool dark place. Let sit for 3 to 4 days.
Test one cucumber to see if you are happy with the flavor level. If they aren't pickley enough, leave them for another day. Once you are happy, seal the jar and refrigerate. Store in the fridge for up to 6 months.