Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1 cup apple cider vinegar
  • 1 cup filtered water
  • 1 tbsp sea salt
  • 1 tsp honey

Instructions:

  1. Divide the smashed garlic, peppercorns, and fresh dill evenly between two 16 oz Mason jars.
  2. Pack the cucumber slices vertically and tightly into the jars to ensure they remain submerged in the brine.
  3. Combine the apple cider vinegar, filtered water, sea salt, and honey in a small stainless steel saucepan.
  4. Bring the mixture to a gentle simmer over medium heat, stirring until the salt and honey are fully dissolved, then remove from heat immediately.
  5. Allow the brine to cool for 5–10 minutes.
  6. Pour the cooled brine over the cucumbers until they are completely covered.
  7. Seal the lids tightly and allow the jars to cool to room temperature.
  8. Place the jars in the refrigerator and let them cure for at least 24 hours before serving.