Ingredients:

  • 2 lbs mini Persian cucumbers, washed and left whole or sliced into thirds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 2 tsp black peppercorns
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 2 tbsp granulated sugar

Instructions:

  1. Distribute the smashed garlic cloves, fresh dill sprigs, and black peppercorns evenly across the bottom of the four jars.
  2. Tightly pack the whole mini cucumbers into the jars, pushing them down firmly but gently to minimize air gaps.
  3. Combine the white vinegar, water, kosher salt, and granulated sugar in a saucepan. Heat over medium-high, stirring occasionally, just until the salt and sugar are completely dissolved and the liquid begins to simmer.
  4. Pour the hot brine over the cucumbers, filling each jar to within 1/4 inch of the rim. Tap the jars gently on the counter to release any trapped air bubbles.
  5. Seal with lids and let them cool to room temperature before transferring to the refrigerator for 24 hours.