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Cut the ends off the cucumber. For rounds, cut ¼" thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.
In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.
Add in the cucumbers, cover, and refrigerate for at least 24 hours.
Will keep in the refrigerator for at least 1 month.
See the Recipe Notes below for more tips, FAQs and substitution info!