Using a mandolin with a crinkle cut blade (or careful knife skills), thinly slice the cucumbers into chips about 1/8 inch thick. Discard the ends of each cucumber.

To make the brine, combine the apple cider vinegar with the agave, salt, and whole spices in a large non-reactive pot capable of holding all the cucumber slices. Stir together and bring the brine to a hard boil over medium high heat.

Stir the sliced cucumbers into the brine. Don’t worry if you brine doesn’t completely cover the fresh cucumbers – they will reduce slightly as they cook. Stir frequently to ensure all the slices have a chance to submerge. Simmer for 3-4 minutes, until the cucumber slices are just softened.

Turn down the heat and remove the cucumber slices from the brine with a slotted spoon. Distribute the slices evenly among the prepared pint jars.

Bring the remaining brine to a hard boil over high heat, letting is reduce and thicken by one third.

Carefully ladle the brine into the jars over the pickle slices, leaving ½ inch headspace. Clean the rims, apply the lids and rings, and process the pickles in a water bath canner for 10 minutes. Remove the jars to a clean kitchen towel and let them sit for at least 24 hours to allow the lids to seal properly. If any do not seal, store in the fridge and eat first. Store all sealed jars in a cool, dark place and let the pickles cure for at least 2 weeks before consuming to let the flavors mingle.