Step 1

Add the fresh dill, cloves of crushed garlic, celery seed and peppercorns to the bottom of a jar (and an optional grape, horseradish, black tea or oak leaves for extra crunch).

Step 2

Prepare the brine by adding the vinegar, water, sugar, and salt in a saucepan on the stovetop. Heat until the sugar and salt dissolve, but then allow the brine to cool slightly before adding to peppers.

Step 3

Wash the peppers. Poke each pepper with a sharp knife in a couple places to allow the brine to penetrate the peppers.

Step 4

Carefully pack the peppers into the jar, trying to fit as many as possible inside.

Step 5

Pour the brine over the top of the peppers until they are completely submerged. Top off with more brine or vinegar if settling occurs.

Step 6

Add a lid to the jar and refrigerate for 2 to 3 weeks before enjoying. Use within 6 months for best quality and flavor.