Picked up a couple of packs of baby cucumbers today and decided to pickle them whole.

Sterilised the jars then to each jar I added 2 peeled and smashed garlic cloves, 1 tsp yellow mustard seeds, a couple of sprigs of dill from the garden and half a teaspoon of black peppercorns.

Packed the cucumbers on top then heated 1 cup water, 1 cup apple cider vinegar, 1 tablespoon kosher salt and 1 tablespoon sugar to a simmer then fried the jars with it.

Let them cool and into a fridge for a week or two to mature.