- In a small bowl, whisk together vinegar, sugar, dill, mustard, salt, pepper and cloves until sugar is dissolved. Cut cucumbers into 1/8-in. (3 mm) thick slices to make 3 cups (750 mL).
- Place cucumbers in a 4 cup (1 L) sealable jar; pour vinegar mixture over top. Push down on cucumbers until completely submerged in liquid. Seal jar; refrigerate overnight, or up to 5 days.
Tip! To add some lively colour to these pickles, stir 1/4 cup (60 mL) finely chopped sweet red pepper into the vinegar mixture before adding it to the jar.