Ingredients:

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

Instructions:

  1. Place the smashed garlic cloves and peppercorns at the bottom of a quart-sized wide-mouth glass jar.
  2. Pack the cucumber slices tightly into the jar and tuck the fresh dill sprigs into the gaps between the slices.
  3. In a small saucepan, combine water, white vinegar, salt, and sugar. Bring to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved.
  4. Remove the brine from the heat and carefully pour it over the cucumbers, ensuring they are fully submerged and leaving 1/2 inch of headspace.
  5. Screw the lid on tight and let the jar sit on the counter for 30 minutes to cool to room temperature.
  6. Move the jar to the refrigerator and let the pickles cure for at least 24 hours before opening.