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

1 clove

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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