Ingredients:

  • 4 cups cucumbers, sliced into spears or wheels
  • 1 tablespoon sea salt
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon pickling spice
  • 1 cup fresh dill sprigs

Instructions:

  1. Wash and slice cucumbers into desired shape (spears or rounds). Toss cucumbers with sea salt in a large bowl and let sit for 15-20 minutes to draw out excess moisture.
  2. In a saucepan, combine white vinegar, water, sugar, garlic, and pickling spice. Bring to a simmer, stirring until the sugar dissolves; remove from heat and let cool slightly.
  3. Place dill sprigs in the bottom of the jar. Pack the cucumbers tightly into the jar.
  4. Pour the warm brine over the cucumbers, ensuring they are fully submerged. Leave about half an inch of space at the top of the jar.
  5. Screw the lid on tightly and let the jar cool to room temperature. For best results, refrigerate for at least 2 hours, or overnight for a more intense flavour.
  6. Once ready, serve chilled. The pickles can be stored in the fridge for up to 2 weeks.