Start by washing the cucumbers and slicing them into quarters or rounds.

In a small saucepan, combine water, white vinegar, salt, sugar, pickling spice, garlic, and dill seeds. Bring to a gentle simmer.

Place the sliced cucumbers into the glass jar, layering them for presentation.

Pour the hot brine over the cucumbers, ensuring they are fully submerged.

Seal the jar tightly with the lid.

Allow the jar to cool to room temperature before placing it in the refrigerator.

Let the pickles sit in the fridge for at least 24 hours before tasting.

Enjoy your homemade Claussen pickles straight from the jar or on a sandwich.