24 Hour Dill Pickles

• 6 small cucumbers
• 4 cups water
• 1/4 cup white vinegar
• 1 teaspoon white sugar
• 2 tablespoons kosher salt
• 4 cloves of garlic, sliced thin
• 1/2 teaspoon whole allspice
• 1 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 6 bunches sprigs fresh dill

1. Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
2. Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.
3. Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.

cucumbers, water, white vinegar, white sugar, kosher salt, garlic, whole allspice, black peppercorns, mustard seeds, bunches sprigs fresh

Taken from food52.com/recipes/6780-24-hour-dill-pickles (may not work)