The Perfect Pickle - cooking recipe

Ingredients

1 cup white vinegar
1 cup sugar
1 1/2 teaspoons salt
1 lb pickling cucumbers or 1 lb baby cucumber, ends trimmed and quartered lengthwise
8 garlic cloves
2 teaspoons black peppercorns
2 large dill (fresh seed heads with some stalk)

Preparation

In a medium saucepan over medium-high heat, combine 1 cup water, vinegar, sugar and salt; bring to a boil. Stir until sugar and salt dissolve, about 2 minutes. Let cool to room temperature, about 15 minutes.
Divide cucumber spears, garlic and peppercorns between two sterilized pint-sized canning jars. Stuff a dill seed head into the center of each jar. Pour cooled vinegar mixture over jar contents to cover. Screw lids onto jars and refrigerate for at least 24 hours before using. Keeps, refrigerated, for up to 1 year.