Ingredients:

  • 1 lb Kirby or Persian cucumbers
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Wash the cucumbers thoroughly. Leave them whole, slice them into spears, or slice them into 1/8-inch rounds. Pack the cucumbers into two wide-mouth pint Mason jars snugly, leaving about 1/2 inch of headspace at the top.
  2. In a small saucepan, combine the water, distilled white vinegar, kosher salt, and granulated sugar. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat immediately. Wait for the brine to stop bubbling.
  3. Distribute the smashed garlic cloves, peppercorns, mustard seeds, and fresh dill evenly between the two jars, tucking them into the cucumbers.
  4. Pour the slightly cooled brine over the cucumbers and aromatics in the jars. Seal the lids tightly. Ensure the liquid covers every slice.
  5. Place the jars in the refrigerator and allow them to cold-cure for 24 hours before serving.