Add the vinegar and kosher salt to the inner pot of an Instant Pot.

Whisk well to dissolve the salt.

Set the Instant Pot to "boil" by using the yogurt setting OR cook on manual pressure for 2 minutes.

Once the timer has beeped, indicating the Instant Pot has finished the cooking time, hit the cancel button. Use a long spoon to move the valve to "venting" and allow the pressure to manually release.

Once the pin drops, indicating the pressure is completely released, carefully open the lid.

Add the sugar to the hot liquid and whisk well to dissolve the sugar into the brine.

Pour in 2 cups of cold water and whisk again. Pour the contents of the Instant Pot into a heat safe glass bowl and chill in the fridge while you prepare the rest of the ingredients.

Add the mustard seeds, pickling spice, and garlic cloves to the bottom of a clean wide mouth glass jar. A like to use the stout quart sized ones from Ikea with the swing top lid, but you can use anything you have on hand.

Add in a few sprigs of fresh dill weed.

Trim your cucumbers to size by removing the blossom ends and testing them against the size of the jar. Cut them so that they will be 1-1 ½ inches below the top of the jar when standing upright. Then, quarter each cucumber into spears.

Fit the spears tightly into the jar. They should be firm, but not packed so tightly you can't pull them out easily.

Add the remaining dill sprigs and tuck them into the cucumber spears so they don't rise when you pour in the brine.

Transfer your chilled brine to a glass measuring cup and pour the brine into the cucumber spear packed jar. Use a butter knife to remove any air bubbles that appear. The brine should fully cover the cucumber spears.

Place the lid on the jar and seal so it is airtight. Move to your refrigerator. Let rest for at least 3 days before eating, and use within one month of preparation.