1 1/2 lbs small pickling cucumbers
1 cup water 1 cup white or cider vinegar 1 bunch of fresh dill 2 garlic cloves 1 tbsp Dill Pickling Spice (available in the shop) 1 1/2 tbsp sea salt 1 fresh grape leaf (optional to make firmer pickles)
To ensure the cucumbers stay firm, scrape off blossom end and soak for at least 2 hours in ice water. Halve, quarter or leave cucumbers whole (pickler's choice!). Pack into your quart jar with dill & garlic. In a saucepan bring vinegar, water, salt and pickling spice to a boil. Simmer for 5 minutes. Pour hot liquid over cucumbers leaving 1/2 inch of headspace from the top of the jar.
Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance over time!
Image: David Kindler