Place one clove of garlic and a couple sprigs of dill in a sterile glass jar. Add cucumber spears. Heat three parts water, one part white distilled vinegar in a saucepan. Pour hot vinegar mixture over cucumbers and seal jars.
I put two jars in the fridge and one jar in the cupboard. We just tried the first jar from the fridge after one week. Texture – perfectly crisp. Flavor – lacking. Almost took on a mild, artificially sweet flavor. Maybe I don’t like the garlic? The recipe suggested adding a few peppercorns to each jar, which I forgot to do.
I’d rather not use pre-prepared pickling spices. All ideas from more experienced picklers welcome!