Dill Pickles

Pack the cucumbers into the jars. Distribute the garlic, mustard seeds, peppercorns, and dill evenly between the jars.

Combine the water, vinegar, sugar, and salt in a saucepan. Warm over medium heat, stirring until the sugar and salt have completely dissolved. Allow the brine to cool for a few minutes, then pour it over the cucumbers until they are fully covered. Leave the jars at room temperature until cool, cover them, and transfer them to the refrigerator.

Refrigerate the jars. Sliced pickle chips will be ready after about 1 day; spears need approximately 2 days. Their flavor will become fuller after 5–6 days.

Keep refrigerated and use within several weeks.