-Approximately 6-8 fresh small cucumbers
-3 cups water
-1.5 cups white vinegar
-3/4 cup chopped dill
-3 cloves garlic chopped
-1 tbsp mustard seeds
-1 tbsp dill seeds
-2 tbsp salt
-4 tbsp sugar
-1 tsp peppercorns
-1/4 tsp red pepper flakes
-jars with lids, I used 3 approximately 3 cup canning/mason jars
Add all ingredients (except cucumbers) to a medium-sized pot. Bring to a boil and stir. Boil for 2 minutes. Remove from heat and set aside to cool.
Clean jars and lids. Wash, trim ends and quarter cucumbers. Stack upright into jars (placing jars on the side makes this easier), leaving a bit of space around pieces.
When cool, add liquid to the jars. Put on lids and turn jars to mix ingredients around cucumbers.
Refrigerate for 48 hours to allow flavours to infuse. Eat within a couple weeks.