INGREDIENTS:

12-14 Persian cucumbers or 8-10 pickling cucumbers

4 garlic cloves, halved

2 teaspoons of mustard seeds

2 teaspoons of peppercorns

a few good-sized dill springs, per jar

2 cups of water

2 cups of distilled white vinegar

1/4 cup of cane sugar

2 tablespoons of sea salt

INSTRUCTIONS:

1. To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pick chips, thinly slice them horizontally
2. Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill springs among each jar.
3. Heat the water, vinegar, sugar, and sea salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and poor over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
4. Pickle spears will be lightly pickles in 2 days, but the best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.