Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 1 small white onion, thinly sliced
  • 6 cloves garlic, smashed
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 sprigs fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice cucumbers into consistent spears or rounds and pack them into two wide-mouth quart Mason jars along with the thinly sliced onions and smashed garlic cloves, layering them tightly.
  2. In a mixing bowl or pitcher, combine white vinegar, water, salt, and sugar. Stir vigorously until the salt and sugar are completely dissolved.
  3. Tuck the chopped fresh dill, peppercorns, and mustard seeds into the gaps between the cucumbers in the jars.
  4. Pour the prepared brine over the mixture until the cucumbers are fully submerged.
  5. Seal the lids tightly and refrigerate for at least 24 hours until the cucumbers shift to a muted, olive-gold hue.