Vinegar based dill pickles

I've recently became more interested in cures and brines to incorporate in my cooking (shoutouts Brad Leone), and while I made pickles in the past after learning from a childhood friend, I've never made a vinegar based brine before.

Half of the batch will be spears and half will be chips, largely to see whether this new brine leads to a good result in 2-3 days on the chips. The actual brine is fairly straightforward using equal parts water, white vinegar, and then some sugar and salt. The aromatics though include the following:

• 4 garlic cloves

• 2 tsp yellow mustard

• Some black pepper (couldn't open my whole peppercorn bottle)

• Sprigs of dill (duh)

Which are all pretty familiar. I was inspired by Brad Leone though to add a teaspoon each of two other ingredients, dill seed and dill weed, which should add some extra dill flavors.

I'll check back after the weekend to see how the chips fared, being sure to mix them up a bit each day, and maybe next time I'll try to spice them up some more by making some hot pickles.