Cucumber pickles are a much-beloved and classic condiment loved by many. If you’ve ever dreamed of crafting your own perfect cucumber pickles, your dream is about to come true! We’ve put together the ultimate guide to making perfect cucumber pickles, that’ll have you a pro in no time.

The first step to perfect pickles is, of course, picking the cucumbers. Look for fresh and crunchy cucumbers with smooth skin and no blemishes, as the harsher moments can ruin your pickling process. For the best pickles, you’ll want to find cucumbers of the firm variety, like Kirby, not softer varieties like the burpless.

When you get the cucumbers home, it’s important to wash and cut them correctly. First, give them a quick rinse in cold water, scrubbing away any dirt and debris. Then, you’ll want to use a mandolin or sharp knife to cut them into evenly slice circles—with at least ¼ inch in thickness.

Once you cut the cucumbers, you’ll need to get a flaky brine set. Make sure to dissolve your salt completely in the water, so there aren’t any salty surprises when it’s time to bite into the finished product. You’ll also want to add any additional flavorings and spices you want to the mix; dill and garlic are classics, but the sky is the limit!

Next, you’ll want to put the cucumbers in jars, leaving a few inches of space at the top. Then, using a funnel, pour the brine over the cucumbers, letting them sit in the mixture for 24 hours. Be sure to top off the liquid every few hours, so that the cucumbers stay submerged.

After 24 hours, drain off any extra liquid or brine and place the jars in a cool, dark place. Your cucumbers should be ready in 4 to 6 weeks—but you can test a few cucumbers in the jar after 3 weeks to check for the desired texture and flavor.

By following these steps, you’ll have perfect cucumber pickles for the whole family to enjoy in no time. With a bit of patience and the right technique, you’ll be on your way to pickle-making glory.