Instructions:
- Wash and trim the ends off the cucumbers. Slice them into uniform rounds (about 1/4 inch thick) or cut into spears.
- Divide the dill sprigs, smashed garlic cloves, peppercorns, and mustard seeds evenly between the bottom of your clean jar(s).
- Pack the sliced cucumbers tightly into the jar, ensuring they are sitting snugly without being overly crushed.
- In a medium saucepan, combine the water, vinegar, Kosher salt, and sugar.
- Bring the brine mixture to a rolling boil over medium-high heat, stirring constantly until the salt and sugar are completely dissolved.
- Carefully pour the hot brine over the cucumbers in the jar, ensuring all vegetables are completely submerged. Tap the jar gently to release any trapped air bubbles, leaving about 1/2 inch of headspace.
- Wipe the rim clean, secure the lid tightly, and allow the jar to cool completely on the counter (approximately 1 hour).
- Once cooled to room temperature, transfer the jar to the refrigerator.
- Allow the pickles to chill for at least 4 hours; peak flavour is achieved after 24–48 hours.