Hungarian-Style Pickled Cucumbers with Mustard for Winter

Soak the cucumbers in ice-cold water for 2 hours. This keeps them crisp.

Meanwhile, sterilize and dry your jar and lid.

Place dill heads, coarsely chopped garlic, black peppercorns, and mustard at the bottom of the jar. Pour in the vinegar.

Pack the cucumbers tightly into the jar. Finally, add the salt and sugar on top.

Fill the jar to the brim with clean, cold water. Line the bottom of a pot with a towel, place the jar inside, and cover it with the lid.

Pour enough cold water into the pot to reach the shoulders of the jar.

Bring to a boil, then reduce the heat slightly, cover the pot with a lid, and sterilize the jar for about 10 minutes.