Wash 1 pound of pickling cucumbers thoroughly under cold water and slice them as desired. Set aside in a clean jar.

In a saucepan, combine 1 cup of apple cider vinegar, 1 cup of water, ¼ cup of kosher salt, and ¼ cup of sugar. Heat until boiling, about 3-5 minutes.

Remove from heat and stir in 2 smashed garlic cloves, 1-2 sliced habanero peppers, and 1 tablespoon of pickling spice blend. Let steep.

Pour the hot brine over the cucumbers, ensuring they are submerged. Use a funnel to avoid spills.

Seal the jar tightly and let it cool at room temperature for about 30 minutes.

Once cooled, place the jar in the refrigerator. Chill for at least 12-24 hours before enjoying.