Start by washing the cucumbers thoroughly. Since we’re leaving the skin on, it’s essential to clean them well. Then, slice the cucumbers. You can opt for rounds, spears, or even cute pickle chips. The choice is yours! Just remember that the size can impact the brining process; smaller pieces will absorb the marinade quicker.

In a medium saucepan, combine the water, apple cider vinegar, kosher salt, granulated sugar, and pickling spice blend. Bring this mixture to a gentle boil, stirring until the sugar and salt dissolve completely. This is your pickling brine – the magic potion that transforms ordinary cucumbers into scrumptious pickles.

Once the brine is ready, remove the saucepan from the heat. Toss in the whole black peppercorns and fresh dill sprigs. Let this mixture sit for about 10 minutes to infuse flavors. The aroma will fill your kitchen, and trust me, you’ll feel like a culinary pro.

Take a clean glass jar with a lid (a quart-size mason jar works beautifully for this). Place your sliced cucumbers inside the jar. Pour the warm brine over the cucumbers, ensuring they are submerged. If you have extra cucumbers, just grab another jar and repeat the process!

Allow your pickles to cool to room temperature before placing them in the fridge. The flavors develop better this way. Once at room temperature, screw on the jar lids and tighten securely. Refrigerate your pickles. In about 2-4 hours, they’ll be ready to enjoy typically but let them sit for a day for full flavor.