Instructions

1. Prepare the jars by boiling a large pot of water and then dump the jars with their lids in the pot for around 30 minutes to sterilize them. Keep the water at least an inch above the jars.
2. Wash and dry the cucumbers & trim away both ends of the cucumber. Cut the cucumbers or keep them whole if you prefer.
3. Pour in the dill seeds and any other spices you might want to add into each jar.
4. Pack the cucumbers tightly into the jars and ensure they are all roughly the same size, cutting any that are too close to the top of the jar (Keep at least 1.5cm space free).
5. Prepare the pickling brine by placing the vinegar, water, and salt in a saucepan and boil over high heat. Keep stirring until the salt has dissolved.
6. Allow the brine to cool and then pour it inside the jar, covering the cucumbers but leaving a centimeter or so free for expansion to occur.
7. Choose to process the jars to increase their shelf life to up to a year, or
8. Allow the jars to cool to room temperature and store in the fridge for several weeks.
9. For maximum flavor, wait at least one to two weeks before opening the jar, allowing time for the brine to flavor the cucumbers.