Step 1

Cut the ends off the cucumber. For rounds, cut 1/4" thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.

Step 2

In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.

Step 3

Add in the cucumbers, cover, and refrigerate for at least 24 hours.

Step 4

Will keep in the refrigerator for at least 1 month.

Step 5

See the Recipe Notes below for more tips, FAQs and substitution info!