Please note: When I make this recipe, I double the batch and put the pickles in a two quart jar.

Serving 1 quart

Ingredients 2 pounds small, firm cucumbers

2 cups filtered water

6 Tbsp. white vinegar

1.5 Tbsp. kosher, pickling, or sea salt sea or kosher salt work best

1 Tbsp. sugar or 2 Tbsp. honey

2-4 cloves garlic to taste

1 tsp whole mustard seeds

1/2 tsp black peppercorns

2-4 small grape leaves or 3-inch piece horseradish leaf (optional)

2-3 dill flower heads or 2 large sprigs fresh dill leaves

Instructions

Cut a thin sliver off the ends of the cucumbers. This will result in a crunchier pickle.

Slice the cucumbers lengthwise into halves or spears or leave very small cucumbers whole.

Bring the water, vinegar, salt, and sugar or honey to a boil, stirring occasionally. Once it’s boiling, turn off the heat and let it cool to room temperature.

Put the garlic, mustard seeds, peppercorns, and one of the grape or horseradish leaves (if using) into the bottom of a clean glass quart sized jar.

Pack the cucumbers as tightly as possible into the jar. Tuck in the dill and remaining leaves as you add the cucumbers.

Pour the cooled brine over the cucumbers. They should be completely covered by the liquid. Cover with a lid and put your pickles-to-be in the refrigerator.

Wait 4 to 5 days for the flavor of the pickles to develop before tasting.