Wash 4 1-quart canning jars [I like wide mouth for pickles], and lids and set aside.

Put the water, vinegar and salt in a 3 quart sauce pan, and heat to boiling, stirring to make sure all of the salt dissolves - keep at a very low simmer.

Meanwhile, cut the cucumbers into spears, or thick slices, depending on your preference.

Cut the jalapenos in half lengthwise.

In the bottom of each jar, place one of the heads of dill, and one of the sliced garlic cloves.

Pack the cucumbers and jalapenos in - this is easier if you prop the jar on its side, so the cucumber spears don't fall over. You can really wedge them in there, and cut some in half to fit them all the way to the shoulder of the jars - leave a bit of spcae so the brine can cover everything.

For the mildest flavor, use just one jalapeno per jar, up to 3 per jar for spicier ones.

Set the jars back upright, and put in another garlic clove and a tablespoon of pickling spice in each one.

Carefully fill each jar to the top with the water/vinegar/salt mixture. All of the stuff in the jar should be covered with the brine.

Screw on the lids, and put in an out-of-the way spot on your counter for two days.

On the third day, stash the jars in the fridge. They will be nicely a pickly in 2 weeks, but will keep for months, so long as you keep them cold. Naturally, if you open a jar and they smell or look bad, discard them, but I have never had a single jar go bad.