Dill Pickles

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12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers

4 garlic cloves (halved)

2 teaspoons mustard seeds

2 teaspoons peppercorns

A few good-sized dill sprigs, per jar

2 cups water

2 cups distilled white vinegar

¼ cup cane sugar

2 tablespoons sea salt

To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.