Combine vinegar, salt and sugar in a small saucepan over high heat. Whisk until dissolved, then stir in rub.
Transfer vinegar brine into a bowl and add cold water.
Fill 2 clean 1-quart jars with sliced cucumbers, packing as snugly as possible. Use a pair of chopsticks to help with positioning.
Add garlic and fresh dill sprigs and pour brine over cucumbers, dividing evenly between the jars. If necessary, add extra cold water to cover the cucumbers. Cover and refrigerate for at least 24 hours. Pickles can be kept in the fridge for three to four weeks.
