I used raw apple cider vinegar in place of the white vinegars, which may have been a mistake, but they weren't bad (just not so pretty in the jar - the photo was taken before I added the vinegar mixture). And, nothing beats the ease of refrigerator pickles!
1 pound medium cucumbers
3 cloves garlic
1/2 t. black peppercorns
1/2 t. whole mustard seed
1 t. fresh dill weed
1 whole dried bay leaf
2/3 c. brown sugar
6-1/2 T. white distilled vinegar
6-1/2 T. white-wine vinegar
3/4 c. water
Cut cucumbers into spears or slices and place in a 1-quart mason jar. Add the garlic, peppercorns, mustard seed, dill week, and bay leaf.
Stir together the brown sugar, vinegars, and water. Pour the vinegar mixture over the cucumbers, add lid and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. (These pickles will keep up to 3 months in the refrigerator.)
Note: These are a nice option if you don't want to mess with canning pickles, but keep in mind that they won't have the flavor and texture of traditional canned pickles.