Ingredients:

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

Instructions:

  1. Tightly pack the sliced cucumbers into a 16 oz glass mason jar, nestling the smashed garlic cloves and chopped fresh dill between the cucumber layers.
  2. Combine the white distilled vinegar, water, kosher salt, granulated sugar, and whole black peppercorns in a non-reactive saucepan. Heat over medium-high until the liquid reaches a simmer and the salt and sugar have completely dissolved.
  3. Carefully pour the hot brine over the cucumbers, covering them completely while leaving about 1/2 inch of headspace. Seal the lid tightly and let the jar sit on the counter until it reaches room temperature, then refrigerate for at least 1 hour.