Step 1

Combine 1 cup water, 1/2 cup white vinegar, 1 teaspoon salt and 1 teaspoon sugar in a small pot. Set over high heat and bring to a boil. As soon as it comes to a boil, turn off the heat and let cool completely.

Step 2

While the vinegar mixture is cooling, cut 1/2 lb cucumbers however you'd like. I generally do a mix of thicker, 1/4-inch coins for snacking and thinner coins to put on sandwiches. You can also do spears or pickle them whole!

Step 3

Thinly slice 3 garlic cloves, and combine with cucumbers and 4-5 sprigs of dill into a mason jar (preferably) or a plastic container. Pour cooled vinegar mixture over everything. If everything is not submerged, add more water.

Step 4

Keep jar in fridge and let pickle for at least 24 hours before eating. They'll start tasting the best after 2-3 days, and will last up to 6 months in the fridge.