Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 6 cloves garlic, smashed
  • 6 sprigs fresh dill, roughly chopped
  • 1 tbsp black peppercorns
  • 6 bay leaves
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tsp cane sugar

Instructions:

  1. Trim the blossom end of each cucumber and slice them into your preferred shape.
  2. Pack the cucumbers tightly into 6 wide-mouth 16-oz glass Mason jars, distributing one smashed garlic clove, one sprig of dill, a few peppercorns, and one bay leaf into each jar.
  3. Combine the filtered water, distilled white vinegar, kosher salt, and cane sugar in a small stainless steel saucepan over medium-high heat.
  4. Whisk constantly until the salt and sugar have completely dissolved and the liquid reaches a gentle simmer, then remove from heat immediately.
  5. Carefully pour the hot brine over the cucumbers in each jar, filling to within a half-inch of the rim and ensuring vegetables are fully submerged.
  6. Seal the lids tightly and let the jars sit at room temperature until they are no longer hot to the touch, then refrigerate for at least 2 hours.