Cut at least a 1/4” off all the ends. Then choose how to cut your cucumber. For pickle rounds, slice the cucumbers no thinner than about ⅛-inch thick. For spears, slice in half lengthwise, then keep cutting each in half till you have eight spears per cucumber. Depending on the size jar, you may need to slice the spears through the middle so they’re not too tall for your jar. (This is especially why I like the rounds.) 3*
Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter. Add fresh dill if desired. 5*
In medium pot bring all ingredients except cucumbers to a boil.
Boil until the sugar has dissolved then remove from heat, just a minute or two. For crisper pickles let the liquids cool till you can comfortably stick your finger in the mix before pouring over top of cucumbers in the jar.
Pour pickling liquid over pickles close to the top of jar, leaving as little air space as possible. Scoop out any spices in the pot into the jar. Save any remaining liquid in a sealed container to add in later.
Let cool completely before covering. Wipe off the rim and put lid and ring on or screw cap on.
Let “pickle” for a couple days for best taste. Try to rotate the jar to mix the spices like a snow globe once a day. When cucumbers turn a dull green they will be pickles and be perfect. Pickles will last up to 2 months in the fridge.
*This is not a canning recipe*If using Ball brand jars this recipe will fit (1) 16 oz. and (1) 32 oz. jar.If you use rounds you don’t need to particularly worry about the size of the jar. I found my jars at a thrift store (6 cups) and not exactly the standard Ball brand size. So you may have to experiment with the jar size with whatever size you use. As long as the cucumbers fit and are covered with the brine it will be good to go. For whatever size jar you have, just top off with equal amounts of vinegar, if required.You may sub 2 leafy sprigs of fresh dill, roughly chopped for the dill weed. Put fresh dill in with the cucumbers, do not boil them.