This is heavily based on a champagne vinegar pickles recipe from my friend Chandelle.
This will give you enough for a 1 quart jar. I usually make between 3 and 6 times this amount because of how much I love pickles.
1 1/2 lb small cucumbers, quartered or
1 1/2 lbs larger English cucumbers cut into spears, seeded if necessary
1 1/4 C water
3/4 C white wine vinegar
1 1/4 T white sugar
1 T kosher salt
3 whole garlic cloves
3 bay leaves
1 T mustard seed
3/4 T dill seeds
1 t peppercorns
2 sprigs of fresh dill
Make sure the cucumbers are clean of dirt and debris.
Combine the water, vinegar, honey, salt, garlic, and spices (except dill) in a small saucepan.
Clear the room and bring the brine to a boil.
Reduce heat and simmer 5 minutes.
Turn off the heat and let the brine cool for 15 minutes.
Meanwhile, pack the cucumber spears into a wide-mouth quart-size jar.
When the brine has cooled, pour it over the top of the pickles.
Tuck the dill sprigs into the jar.
The pickles will last for a month in the fridge and taste best after a week.
I also like to add in 1-2 seeded Anaheim peppers per jar for a nice subtle heat. I’ve also added in red and yellow banana peppers. Basically if I don’t have enough cucumbers, I add in whatever vegetables are ripe from the garden which are relatively soft and easy to pickle within a week (like peppers).
If making more than one batch at a time, once the liquid has cooled, remove the garlic and bay leaves with a slotted spoon and then place the correct amount into each jar. Add in about 3/4 of the necessary liquid to the cucumbers and then spoon the appropriate equal amount of spices into each jar, filling with the rest of the liquid. If you’re making a large batch, you could also do it all in a plastic pail. A sextuple (6x) batch will fit perfectly into a 5 quart (1 Imp gallon) pail, depending on the size and how well you packed in your cucumbers.