Ingredients:

  • 2 large English Cucumbers (approx. 1.5 lbs / 680g), sliced into 1/8-inch rounds
  • 2 tbsp (30g) Kosher salt
  • 1 cup (240ml) White distilled vinegar
  • 1 cup (240ml) Filtered water
  • 2 tbsp (25g) Granulated sugar
  • 1 tbsp (18g) Pickling salt
  • 3 cloves (9g) Garlic, smashed
  • 1 tsp (2g) Black peppercorns, whole
  • 2 sprigs (2g) Fresh dill
  • ½ tsp (1g) Red pepper flakes

Instructions:

  1. Use a mandoline to slice cucumbers into uniform 1/8-inch rounds.
  2. In a large bowl, toss cucumber slices with 2 tbsp (30g) Kosher salt and let sit for 20–30 minutes to draw out moisture.
  3. Thoroughly rinse the slices under cold water to remove excess salt and drain in a colander.
  4. Combine white distilled vinegar, filtered water, granulated sugar, and pickling salt in a saucepan.
  5. Bring the brine to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved, then remove from heat immediately.
  6. Layer the drained cucumber slices, smashed garlic, black peppercorns, fresh dill, and red pepper flakes into two pint-sized glass jars.
  7. Pour the warm brine over the cucumbers, seal with airtight lids, and chill in the refrigerator for at least 1 hour before serving.