Step 1

Cut the ends off the baby cucumbers and discard them.

Step 2

Slice the cucumbers evenly to about 1/4 of an inch thick.

Step 3

Stir together the vinegar, water, sugar & kosher salt until the sugar and salt are dissolved.

Step 4

Add about 1/3 of the sliced pickles to a 2 cup mason jar (or similar bottle).

Step 5

Sprinkle on about 1/3 tbsp of the Montreal Steak spice, followed by one of the sliced cloves of garlic.

Step 6

Repeat for the next two layers until the bottle is stuffed full.

Step 7

Pour the vinegar mixture in the bottle to completely cover the cucumber slices. Just top up with a splash of vinegar if you run slightly short.

Step 8

Add the lid to seal tightly and give the bottle a shake.

Step 9

Refrigerate for a 4-5 days before serving.

Step 10

These pickles should last in the fridge for 3-4 weeks at least.