1. Sterilize the preserving glass jars* (with screw-top lids). Boiling them for about 10 minutes is probably the easiest method here. Alternatively, you can place the glass jars in the oven at 120°C (250°F) for about 12–15 minutes. Be careful with lids that have plastic parts or some special coating.

2. Roughly clean the cucumbers and let them soak in water for about an hour. Scrub them thoroughly to remove any leftover dirt and then let them drain. Slice the cucumbers any way you like. Peel and slice the garlic cloves. Rinse the dill, let it drain, and then coarsely chop it.

3. Layer cucumber pieces, garlic, and dill into the sterilized glass jars – the less space between the pieces, the better. Fill the glass jars halfway with vinegar, then add water until the jars are filled to the brim. Pour the liquid from the jars into a saucepan – this works best when placing a sieve over the jar opening so everything except the liquid stays inside the jar.

4. Add salt, mustard seeds, peppercorns, chili flakes (optional), and a little sugar (max. 1–2 tbsp.) to the saucepan. Bring the liquid to a boil, then pour it back into the glass jars (with all the add-ins), seal them tightly with the lids, and let them cool upside down on a kitchen towel.

5. Let the pickled cucumbers cure in a cool, dark place (e.g., a cellar) for at least 3–4 weeks. If prepared hygienically, the unopened pickles will keep for about a year. Once opened, store the glass jars in the fridge and consume the pickled cucumbers within 1–2 months.