Let’s get pickling! Here’s a detailed, step-by-step guide:

Step 1: Prepare Cucumbers

Wash the cucumbers thoroughly and trim off the ends.

Slice the cucumbers according to your preference:

• For spears: Cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar).
• For round slices: Cut each cucumber into 16 slices, each about 1/4 inch thick (for a total of 32 rounds; 16 per jar).

Step 2: Pack Jars

Tightly pack the sliced cucumbers into the two clean, pint-sized mason jars.

Add one clove of lightly crushed garlic to each jar, tucking it down into the cucumbers.

Add 1/2 teaspoon of the mustard seeds, 1/2 teaspoon of the black peppercorns, and 1 heaping teaspoon of the fresh chopped dill to each jar.

Step 3: Make Brine

In a small saucepan, combine the white distilled vinegar, water, sugar, and kosher salt.

Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar and salt have completely dissolved.

Step 4: Pour Brine over Cucumbers

Carefully pour the hot brine into the jars, making sure to cover the cucumbers completely. Since we are not canning these pickles, you can fill the jars right to the top (uncovered cucumbers can spoil faster).

Step 5: Cool and Refrigerate

Set the jars aside and allow them to cool to room temperature. This will take about 30 minutes.

Once cooled, place the lids on the jars and refrigerate for at least 24 hours before serving. The flavor will intensify the longer they sit in the fridge.

Enjoy these crisp, tangy, and flavorful Garlic and Dill Refrigerator Pickles!