1poundbaby seedless cucumbers,rinsed and each cut into 4 spears
cold, filtered water
Instructions
In a glass bowl, whisk together the boiling water, salt, and sugar until dissolved. Cool to room temperature. Stir in the vinegar, peppercorns, and mustard seeds.
Pour the vinegar mixture into a quart-sized jar. Add the garlic and dill.
Add the cucumber spears. It will be a tight fit, but just about all of them should fit.
Add enough cold filtered water so that the cucumbers are completely submerged in liquid.
Cover the jar and refrigerate 24 hours before serving.
Notes
Instead of distilled white vinegar, you can use apple cider vinegar or another vinegar with 5% acidity.
The cucumbers I use are called “baby seedless cucumbers.” They’re about 5-inches long. You can also use Kirby or Persian cucumbers.
These pickles will last about 4 to 6 weeks in the fridge, but they lose their crispness as time goes on.