1. Sterilize the glass jars* and lids. The easiest method is probably boiling them in water for about 10 minutes. Alternatively, you can place the glass jars in the oven at a temperature of 120°C (250°F) for about 12–15 minutes. This is often easier when using large glass jars. Be careful with the lids if they have plastic parts or a special coating that can’t handle heat.

2. Clean the small cucumbers and let them soak in water for about 1 hour. After that bath, scrub the cucumbers thoroughly and let them drain. Peel the onion and cut it into rings. Rinse the dill, let it drain, and then chop it coarsely.

3. Layer the cucumbers, onion, and dill into the sterilized jars – the less space between the cucumbers, the better. Fill the jars about halfway with vinegar, then add water until the jars are filled to the brim. Pour the liquid from the glass jars into a saucepan.

4. Add salt, mustard seeds, peppercorns, juniper berries, allspice, and chili flakes (optional) to the pot. Bring the liquid to a boil, then pour it back into the glass jars (including all the spices), seal them tightly with the lids, and let them cool upside down on a kitchen towel.

5. Let the cucumbers pickle in a cool, dark place for at least 4 weeks. If you worked with clean equipment, 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.