Ingredients:

  • 1 pound (454g) pickling cucumbers, washed and sliced into 1/4-inch thick rounds
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, smashed
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup (237ml) white vinegar (5% acidity)
  • 1 cup (237ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt

Instructions:

  1. Wash and slice the cucumbers. Thinly slice the onion, smash the garlic, and chop the dill.
  2. In a large jar or container, layer the cucumber slices, onion, garlic, dill, peppercorns, and red pepper flakes (if using). Try to distribute the ingredients evenly.
  3. In a saucepan, combine the vinegar, water, sugar, and salt.
  4. Bring the brine to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
  5. Remove the brine from the heat and let it cool slightly for a few minutes.
  6. Carefully pour the warm brine over the cucumbers in the jar, making sure the cucumbers are fully submerged. If necessary, gently press them down with a clean spoon or fork.
  7. Let the jar cool to room temperature.
  8. Cover the jar tightly and refrigerate for at least 2 hours before serving. The pickles will taste even better after 24-48 hours.
  9. These pickles will keep in the refrigerator for up to 2 weeks.