Crisp, tangy homemade pickles soaking up all the garlic‑dill goodness — fresh, bright, and perfectly crunchy.

Ingredients:

• 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
• 2 tsp mustard seeds
• 2 tsp peppercorns
• Fresh dill sprigs
• 4 garlic cloves, halved
• 2 cups water
• 2 cups white vinegar
• 1/4 cup cane sugar
• 2 tbsp sea salt

Steps:

1. Thinly slice cucumbers horizontally or lengthwise into quarters.
2. Divide cucumbers between 4 (8-ounce) or 2 (16-ounce) jars. Add garlic, mustard seeds, peppercorns, and dill to each jar.
3. Combine water, vinegar, sugar, and salt, stir over medium heat until fully dissolved (1 minute). Cool slightly, then pour over cucumbers.
4. Let pickles cool to room temperature. Refrigerate for best results.

Pickling Timeline

• Lightly pickled in 1-2 days; best flavor develops around day 5 or 6.
• Pickles keep well in the fridge for several weeks.

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