2 lbs (1 kg) Kirby cucumbers, well washed and halved or quartered lengthwise (depending on their size)
1 onion, sliced into rings
4 sprigs fresh dill
2 cups (500 ml) white vinegar
2 cups (500 ml) water
3 cloves garlic, peeled and halved
3 tablespoons (45 ml) sugar
2 tablespoons (30 ml) salt
1 tablespoon (15 ml) mustard seeds
1 teaspoon (5 ml) peppercorns
3 juniper berries
¼ cinnamon stick
1 bay leaf
In three 1-litre (4 cups) jars, place the pickles, onion, and dill.
In a saucepan, bring the remaining ingredients to a boil. Simmer for about 5 minutes. Pour over the pickles. Close the jars and let cool. Refrigerate. Allow to marinate for approximately two weeks. Will keep for about 3 months in the refrigerator.
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