Divide the first 6 ingredients between 2 pint-size canning jars. Tilt one jar on its side and layer half the cucumber spears in the jar, packing as tightly as possible. Repeat with the second jar.
In a liquid measuring cup, combine the white vinegar and 1/2 cup water. Pour over the cucumbers, making sure they're completely submerged. Screw on the lids and shake until the salt dissolves and the spices are evenly distributed. Let stand at room temperature 24 hours. Refrigerate at least 3 days before eating. (The pickles are best eaten within 3 weeks.)