Ingredients:

  • 1 cup white distilled vinegar
  • 1 cup water
  • 2 tbsp kosher salt
  • 2 tbsp granulated sugar
  • 8 cloves garlic, smashed
  • 6 sprigs fresh dill, roughly chopped
  • 2 tsp black peppercorns
  • 2 tsp mustard seeds
  • 1 tsp red pepper flakes
  • 1 lb Kirby or Persian cucumbers, sliced into spears or rounds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or 1/4-inch rounds, ensuring the blossom end is removed to prevent mushiness.
  2. Divide the smashed garlic, chopped fresh dill, black peppercorns, and mustard seeds evenly between two 1-quart glass jars.
  3. Pack the sliced cucumbers tightly into the jars, leaving approximately 1/2 inch of headspace at the top.
  4. In a small saucepan, combine the water, white distilled vinegar, kosher salt, and granulated sugar.
  5. Place the saucepan over medium heat and stir occasionally, bringing the mixture to a gentle simmer until the salt and sugar are fully dissolved.
  6. Carefully pour the hot brine over the cucumbers in the jars, ensuring they are fully submerged.
  7. Seal the jars with tight-fitting lids and refrigerate for 24 to 48 hours to allow the flavors to infuse and the texture to set.