Ingredients:

  • 1 lb (450g) Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 2 cloves (6g) garlic, smashed
  • 1 medium (50g) white onion, thinly sliced
  • 2 tbsp (10g) fresh dill, chopped
  • 1 tsp (2g) red pepper flakes
  • 2 whole (10g) jalapeños, sliced into rings
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) water
  • 2 tbsp (34g) kosher salt
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) black peppercorns
  • 1 tsp (2g) mustard seeds

Instructions:

  1. Slice cucumbers into uniform rounds to ensure even brine absorption.
  2. Distribute the smashed garlic, sliced onions, and jalapeño rings evenly between two pint-sized jars.
  3. Pack the cucumber slices tightly into the jars, leaving half an inch of headspace. Sprinkle chopped dill and red pepper flakes over the top.
  4. In a small saucepan, stir together the water, vinegar, salt, sugar, peppercorns, and mustard seeds.
  5. Place the pan over medium heat and stir occasionally until the liquid reaches a simmer and the salt and sugar are completely dissolved.
  6. Carefully pour the hot brine over the packed cucumbers until they are completely submerged.
  7. Screw the lids on tightly and let the jars sit at room temperature for 30 minutes.
  8. Move the jars to the refrigerator and let them steep for at least 24 hours before opening.