Homemade Pickles

2 small-medium pickling cucumbers, sliced
2 cloves of garlic
1 tsp mustard seeds
1 tsp peppercorns
1/2 cup water
1/2 cup white wine vinegar
1.5 tbsp sugar
1.5 tsp sea salt
Optional: dill, chilli flakes

Method:

1. For slices, slice your cucumbers approx. 0.5cm thick and place in a sterilised jar. If you prefer to keep your pickles whole, you may want to use at least 4 cucumbers. For spears, cut your pickles length ways until you reach desired size.
2. Add mustard seeds, peppercorns, garlic, cucumbers and optional dill and chilli to your jar.
3. In a small saucepan, add water, vinegar, sugar and salt. Heat over low until sugar and salt dissolves, just prior to boiling. Remove from heat. Pour mixture over cucumbers.
4. Secure lid and leave aside until mixture cools. Once cooled, place in fridge and leave for a minimum of 3 days. The longer you let it sit, the more flavour your pickles will have.