Delicious homemade sweet and tangy pickles.
Begin by making sure your preferred pickle jar (a 1 quart mason jar will work great) is thoroughly washed and dried.
Add water, vinegars, salt, & sugars to a small saucepan and bring to a boil. Turn off the heat and stir to make sure everything is dissolved.
To the pan, add the peppercorns, mustard seeds, garlic, and whole cloves. Set aside to cool.
While the brine is cooling, prepare the cucumbers by washing and trimming the ends. Then cut into spears or thin rounds.
Place half the dill in the bottom of the jar, then tightly pack in the cucumbers Stuff in the remaining dill sprigs.
Pour the cooled brine over the cucumbers. Cover & place in the refrigerator.
I find that 2 days in the fridge is sufficient time for tasty pickles but they get even more flavorful the longer you wait. One week is perfection to me.
If for some reason your brine doesn't completely cover the cucumbers, add a little bit of water to top it off.
Keep tightly covered in the fridge and they should last several weeks if not gobbled up before then. (I suggest using a clean fork each time to get them out)