Wash mason jars in hot water and set aside.
Wash cucumbers and trim off each end. Set aside.
Wash green onions and roughly chop in thirds. Place 1 chopped green onion in each mason jar.
Place 3 sprigs dill in each mason jar.
Smash garlic cloves, and put 2 in each mason jar.
Place 1 Tablespoon of pickling spice in each mason jar.
Divide the cucumbers up between the two mason jars. If your cucumbers are larger than about 1 inch in diameter, you may want to slice the cucumbers in half lengthwise.
In a small bowl, combine the water and kosher salt. Stir until most of the salt is dissolved.
Pour the salt water over the cucumbers, filling the mason jars. (If you need more water, use 1 Tablespoon salt in 2 cups of water.)
Place the lids on the mason jars, and refrigerate the cucumbers for 4-6 days before use.
The longer the cucumbers sit in the refrigerator, the stronger the flavor becomes.