Ingredients

• 1 quart jar pickling cucumbers As many as will fit (~4 per quart)
• 2 cups water
• 1 cup white vinegar not wine
• 1 tablespoon pickling salt non-iodized natural sea salt
• ¹/₂ teaspoon sugar
• 4 sprigs dill thick stems removed, as much as you want dill in the flavor
• 30 grams garlic clove ~1/2 a head
• 10 peppercorn kernels

Method

1. 1

   Thoroughly wash the cucumbers and slice them into spears, roughly chop the garlic cloves, separate dill from thick stems, and crack the peppercorns; then set aside for later

2. 2

   Combine the water, white vinegar, salt, and sugar in a pot. Make sure everything is dissolved and bring it to boil. Quickly remove the pan from heat and let it cool to room temperature.

   You can put it in the fridge to speed this part up

3. 3

   Layer the prepared cucumbers with the dill, garlic, and peppercorn kernels in the jars. Do not overpack or there won't be enough room for the brine.

   It's best to try and mix the solid ingredients outside the quart jar first and then slide them in as one

   Pour in your brine until everything is fully submerged. Seal with an airtight lid and store in the refrigerator. Let sit for ~1 week and will last for ~6 weeks.