Ingredients:

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

Instructions:

  1. Wash the cucumbers thoroughly and slice them into your desired shape.
  2. Pack the cucumbers tightly into clean Mason jars, layering in the smashed garlic, fresh dill, peppercorns, and mustard seeds between the cucumber layers.
  3. Combine the vinegar, water, salt, and sugar in a small saucepan over medium-high heat. Stir constantly until the salt and sugar are completely dissolved and the liquid is simmering.
  4. Carefully pour the hot brine over the packed vegetables until they are completely submerged.
  5. Tap the jars gently on the counter to release any trapped air bubbles and use a spoon to press the cucumbers down if they are floating. Seal the lids tightly.
  6. Allow the jars to cool to room temperature on the counter for about one hour, then transfer them to the refrigerator to cure for at least 24 hours.