Pickled cucumbers are tangy, crisp and juicy, begging you to take them out of the jar and pop them into your mouth as-is or stack some on a burger for some extra sweet-and-sour crunch.
Wash cucumbers and pat dry, place in a bowl and cover with iced water. Chill for at least three hours (this will make the pickles crunchier). Pat them dry before bottling.
Place the cucumbers into sterilised jars
Place all the ingredients except the cucumbers in a saucepan and bring to a boil
Pour the hot pickling liquid over the cucumbers making sure they are completely covered
Seal the jars and allow to cool
Allow the pickle to develop, at least two days before eating