First, you must choose the right cucumbers. Look for small Kirby cucumbers at the store. They should feel very firm to your touch. Wash them well under cool running water. This removes any dirt or wax. Use a sharp knife for slicing. Cut them into thick round circles. Make sure each slice is even. This helps them soak up the juice. Set the sliced cucumbers aside for now.

Get your clean glass jar ready. Put the garlic cloves in the bottom. Add the fresh dill sprigs next. Now, add the cucumber slices on top. Pack them tightly into the jar. Do not crush the soft green slices. Leave some space at the top of the jar. This space is for the hot liquid.

Put your water and vinegar in the pot. Add the salt and the sugar next. Toss in the dry pickling spices too. Turn the stove to medium-high heat. Stir the liquid with your wooden spoon. Wait for the liquid to boil fast. The salt must disappear into the water. The sugar must melt away too.

Carefully lift the hot pot of brine. Pour the liquid into the glass jar. Cover all the cucumber slices completely. The spices should fall into the jar too. Leave half an inch of space at top. This helps the jar seal correctly. Tap the jar to remove air bubbles.

Put the lid on the jar tightly. Let it cool on the counter first. The jar will feel very hot. Wait until it reaches room temperature. Then, put it in the fridge overnight. The flavors will grow much stronger. Do not open the jar too early. Patience makes the best pickles.