1.5 pounds pickling cucumbers (around 6–9 small cucumbers)
1 cup white distilled vinegar
1 cup water
2 tsp kosher salt
1 tsp sugar
4 cloves garlic, peeled and smashed
2 jalapeno peppers, seeded and cut in half
6–10 fronds of dill
2 teaspoons black peppercorn
2 spring onions (whites only), thinly sliced
2 large mason jars
Wash and dry cucumbers. Leaving the peel intact, cut off the ends of the pickles and slice them lengthwise (in halves or quarters, depending on your preference).
In a medium saucepan over medium heat, bring water, vinegar, salt and sugar to a simmer.
While you are waiting for the vinegar solution to heat, in each mason jar, place two garlic cloves, one jalapeno pepper, some dill, a teaspoon of peppercorns, and a sliced spring onion. When all the ingredients are in the jar, layer cucumbers on top, crowding them together so they fit tightly next to each other.
When the vinegar solution is simmering and the salt and sugar completely dissolved, take off the stove. While hot, pour into each mason jar, dividing evenly between the two jars and enough to cover the tops of the cucumbers. Screw lid on tight, and leave on a countertop to cool completely before storing in the fridge.
Let the pickles sit in the fridge for at least three days before eating. Pickles will keep in the fridge for a month.