Crisp, crunchy homemade pickles couldn't be easier to make!
Slice the pickling cucumbers into spears or chips. Pack them into 2 pint size mason jars.
Put 1 garlic clove, 6 peppercorns, and 1 Tbsp of dill (or 2 sprigs) into each mason jar.
In a bowl or large measuring cup, combine water, vinegar, sugar and salt. Stir for about 3 minutes until the salt and sugar are completely dissolved.
Pour the mixture into the mason jars to completely cover the cucumbers and shake.
Refrigerate for at least 3 days before eating. Will stay good in the fridge for 6 months.