2 lb (1 kg) kirby cucumbers, well rinsed and halved or quartered lengthwise (depending on 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) black peppercorns

3 juniper berries

1/4 stick cinnamon

1 bay leaf

1 clove

Place the cucumbers, onion and dill sprigs in a 3-litre (12-cup) jar or four 500-ml (2-cup) jars.

Place the remaining ingredients in a large saucepan and bring to a boil. Simmer for about 5 minutes. Pour over the cucumbers. Let cool. Cover and refrigerate for about 2 weeks.

Serve with smoked meat sandwiches.

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