Ingredients:

  • 2 cups white distilled vinegar
  • 1 cup water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 1 medium white onion, thinly sliced
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Slice the cucumbers and onions. Distribute the smashed garlic, fresh dill, peppercorns, and mustard seeds evenly between two wide-mouth quart Mason jars. Pack the cucumbers and onions in tightly, pressing down firmly to minimize air pockets.
  2. Combine the white distilled vinegar, water, salt, and sugar in a small saucepan over medium heat. Stir occasionally until the salt and sugar have completely dissolved and the liquid reaches a light simmer; remove from heat immediately.
  3. Carefully pour the warm brine over the vegetables, leaving about 1/2 inch of headspace. If needed, top off with a splash of cold filtered water to ensure vegetables are fully submerged.
  4. Seal the lids tightly and let the jars sit on the counter until they reach room temperature, then transfer to the refrigerator for at least 24 hours to cure.