Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 1 medium white onion, thinly sliced
  • 4 cloves garlic, smashed
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1 tbsp kosher salt
  • 4 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pack the sliced cucumbers, onions, and smashed garlic evenly into two clean quart-sized Mason jars. Tuck the fresh dill sprigs into the sides of the jars, pressing them firmly against the glass.
  2. Combine white distilled vinegar, water, sugar, and kosher salt in a medium saucepan over medium heat. Stir constantly until the sugar and salt are completely dissolved and the liquid begins to simmer, then remove from heat immediately.
  3. Stir the black peppercorns and mustard seeds into the hot brine and pour the liquid over the cucumbers until they are fully submerged.
  4. Seal the lids tightly and let the jars sit on the counter for 30 minutes to cool. Transfer the jars to the refrigerator for at least 2 hours, though 24 hours is recommended for peak flavor.