Ingredients:

  • 2 lbs Kirby or Persian Cucumbers, sliced into 1/4-inch rounds
  • 1/2 cup white onion, thinly sliced into half-moons
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 sprigs fresh dill
  • 4 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Divide the sliced cucumbers and onions evenly between two wide-mouth pint jars.
  2. Tuck the smashed garlic cloves, fresh dill sprigs, peppercorns, and mustard seeds into the gaps between the cucumber slices, ensuring aromatics are evenly distributed.
  3. Combine white distilled vinegar, water, salt, and sugar in a small saucepan over medium heat. Stir constantly until salt and sugar are fully dissolved and the liquid reaches a simmer.
  4. Carefully pour the hot brine over the cucumbers, filling the jars to the brim while leaving about 1/2 inch of headspace.
  5. Seal the lids tightly and let the jars sit on the counter until they reach room temperature.
  6. Transfer the jars to the refrigerator to cure for a minimum of 24 hours before serving.