Sure! This one’s spicy it uses habaneros but you can do without if you want:
1 lb Persian cucumbers sliced into spears
2-3 habaneros (optional)
12 garlic cloves slightly smashed up
1 bundle of fresh dill
1 tsp coriander seeds
1 tsp mustard seeds
1 1/2 tsp peppercorns
2 bay leaves
2 cups water
2 cups white distilled vinegar
1/4 cup apple cider vinegar
2 tablespoons pickling salt (or sea salt)
1 1/2 tsp of sugar
Mix vinegar water salt and sugar in sauce pan to a boil until everything is dissolved. In a mason jar put the garlic and seeds/spices at the bottom (and habanero if you’re using). Then a layer of fresh dill (compact it). Then put in the cucumbers.
Pour the hot pickling liquid into a liquid measuring cup so you don't burn yourself, then pour the liquid over the cucumbers in the jar. Make sure the cucumbers are covered with brine.
I like to use a glass weight on the top to make sure they stay submerged. Let sit on counter until room temp before you put a lid on, then put in fridge. The pickles are good in a day or two and get even better over time!
Have fun!