Simple Sour Pickles

1 pound of small cucumbers
3 sprigs of fresh dill
3 whole cloves of garlic, peeled and sliced in half lengthwise
1/2 teaspoon of whole black peppercorns

Flavoring Options:
1 to 2 bay leaves
1/2 teaspoon of whole yellow mustard seed
4 whole cloves
A tiny piece of fresh ginger root

3 cups of water
1 1/2 tablespoons of salt
2 teaspoons of white wine vinegar
1 1/2 teaspoons of sugar (optional)

Scrub the cucumbers well and pack them into a 1-quart jar along with the dill, the garlic, the peppercorns and any of additional options that you desire.

Combine the water, the salt, the vinegar, and the sugar (if using) in a saucepan and bring to the boil.

Immediately pour the boiling mixture over the cucumbers; the liquid should cover them completely.

Cool.

When the liquid is cool, put the lid on the jar and store it in the refrigerator.

The pickles are ready to eat in 4 to 6 days. They will be "half sour" in 4 to 5 days and "full sour" in 6 to eight days. The longer they marinate, the more sour they will become.