Place the water, apple cider, pickling salt, honey, mustard seeds, dill seeds, and black pepper corns in a saute pan and bring to a boil. Boil for 5 minutes, then turn off the heat and let cool. It does not need to cool completely, just enough for you to pour over and fill the jars.
As with any fermenting or pickling wash the canning jars, and tops in the dish washer.
Wash the cucumbers, cutting off the flower end.
Cut the cucumbers long ways into quarters. These can also be cut into 1/2 inch slices. If the curumbers are too long so that they can't be covered with the brine, cut them in half.
Slice the onion and garlic. Divide so that you have portions for each jar.
Once the jars are clean, pack them with the cucumber spears, garlic, onions and dill sprigs.
Pour the pickling brine over the jar ingredients. You should have enough to cover the congtents.
Cover the jars, and set in the refrigerator.
You can eat these the same day, however, I much prefer to let them sit so there is a good dill pickle taste. They will keep for weeks, and frankly are better the longer they sit.