Step 1

Wash cucumbers and cut into pickle thin slices. We need 4 cups of sliced cucumbers for this recipe, which equals about 6-9 kirby cucumbers depending on their size.

Step 2

Place cucumber slices into (one pint jars, filling the jars up evenly.

Step 3

In a small bowl mix garlic, dill, peppercorns, mustard seeds and pickle crisps (this is optional, but I always add it to my pickle jars). Distribute the spices evenly into each jar on top of the cucumber slices.

Step 4

In a large bowl add water, sea salt and sugar. Mix until salt and sugar is completely dissolved. Pour the water mixture evenly into each jar, to the very top. Close jars and give them each a shake.

Step 5

Place in the refrigerator for 24 hours before opening. After 24 hours you can open them up and enjoy these crunchy pickles! Pickles will stay good in the refrigerator for a few weeks.