Ingredients:

  • 1 large English cucumber, sliced into ¼-inch rounds (approx. 1 lb / 450g)
  • ½ small white onion, thinly sliced (approx. 2 oz / 55g)
  • 1 cup (240ml) distilled white vinegar
  • ½ cup (120ml) filtered water
  • 1 tbsp (15g) kosher salt
  • 1 tbsp (12g) cane sugar
  • 3 cloves garlic, smashed
  • 2 sprigs fresh dill
  • 1 tsp (2g) black peppercorns
  • ½ tsp (1g) celery seeds

Instructions:

  1. Wash the English cucumber thoroughly and slice into uniform ¼-inch rounds.
  2. Thinly slice the white onion into half-moons.
  3. Pack the sliced cucumbers and onions into a 16 oz glass mason jar, alternating layers and pressing down firmly to eliminate air pockets.
  4. Tuck the smashed garlic cloves, fresh dill sprigs, peppercorns, and celery seeds into the gaps between the cucumber slices.
  5. Combine distilled white vinegar, water, kosher salt, and cane sugar in a small saucepan.
  6. Heat over medium heat, stirring occasionally, until salt and sugar are dissolved and the liquid is simmering.
  7. Remove from heat and let the brine sit for 3–5 minutes to temper the temperature, preventing the cucumbers from softening.
  8. Carefully pour the hot brine over the packed cucumbers and aromatics until fully submerged.
  9. Seal the jar and refrigerate for at least 4 hours before serving.