Back in January, missing the taste of fresh pickles and only finding canned pickles at the supermarket, I worked out this recipe. I served it to a full table of my son's camp friends, and every pickle was devoured. Success!

  • 500 mL white vinegar (about 2 cups)
  • 500 mL water (about 2 cups)
  • 2 Tbsp (20–30g) kosher salt
  • 8 garlic cloves, sliced
  • 2 tsp black peppercorns
  • 1 fresh hot chili, sliced
  • 2 large fronds fresh dill
  • 8 allspice berries
  • 6 cloves
  • 4 fresh bay leaves
  • 1 small red onion, sliced fine
  • 10 large (15-cm) Israeli cucumbers
  • 2 one-liter containers or jars
  1. Combine vinegar, water, and salt in a saucepan. Bring to a boil.
  2. Trims ends off of cucumbers, and cut in half lengthwise.
  3. Divide cucumbers and remaining ingredients between two containers.
  4. Divide hot brine between containers.
  5. Cover and refrigerate.