First, wash the cucumbers thoroughly. Trim off the ends. Slice them into your preferred shapes—spears, chips, or leave them whole. The choice is yours.

Sterilize your mason jars. You can do this by boiling them in water for about 10 minutes. This step is paramount to avoid any bacteria sneaking in. Carefully remove the jars from the boiling water using tongs and set them aside to cool.

After sterilizing, place a few sprigs of dill and a garlic clove at the bottom of each jar.

Pack the cucumbers tightly into the jars. Don’t be shy; really cram them in there. They need to stand upright if possible.

In a pot, combine the vinegar, filtered water, and sea salt. Bring it to a boil to dissolve the salt completely. Once it’s boiled, let it cool down a bit.

Sprinkle mustard seeds into the jars, spreading them evenly.

Pour the brine into the jars, covering the cucumbers completely. Ensure there are no air bubbles trapped inside. If needed, gently tap the jars or use a small non-metallic utensil to release the bubbles.

Place the filled and sealed jars into a saucepan filled with water. Bring the water to a gentle boil and let the jars boil for about 10 minutes. This helps to ensure a proper seal and extends the shelf life of your pickles.

Carefully remove the jars from the boiling water and place the lids on the jars. Screw the bands on until finger-tight. Let the jars cool completely at room temperature.

Refrigerate the jars. If you’re patient enough, let them sit for 2-3 weeks to develop full flavor. But hey, if you can’t wait that long, even a few days can deliver a nice taste.