1 large organic english cucumber
1/2 cup filtered water
1/2 cup organic distilled white vinegar
1 tablespoon kosher salt
3 sprigs fresh dill (or 1 tablespoon dried dill)
2 cloves of garlic, smashed
1 teaspoon whole peppercorns
Cut the ends off the cucumber. For rounds, cut 1/4″ thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.
Add in the cucumbers, cover, and refrigerate for at least 24 hours.
Will keep in the refrigerator for at least 1 month.
Once the pickles are done, discard the brine. I’ve tried reusing it, and the next batch of pickles didn’t have as much flavor. Better to make it fresh each time.