In a medium sauce pot combine the garlic cloves, vinegar, water, sugar, salt and peppercorns. Bring to a simmer on medium and stirring often cook until the sugar and salt have dissolved, about 2-3 minutes.
Remove from heat and let cool fully. You can place in the fridge to help speed this along.
Cut the cucumbers into your preferred shape: spears, crinkle cut or chips. Evenly divide the cucumbers between 2 16-ounce glass jars adding dill sprigs every 2 layers. Pour the cooled brine into the jars, making sure it covers the cucumbers, pressing down as needed.
Tightly seal the lids and place in the fridge for at least 24 hours. The longer they sit, the stronger and better they get.
Will keep for 3-4 weeks in the refrigerator.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants