Ingredients:

  • 2 lbs Kirby cucumbers, sliced into 6mm rounds
  • 8 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp coarse sea salt
  • 1 tbsp granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Pack the smashed garlic cloves and fresh dill sprigs at the bottom of each clean glass jar.
  2. Slice the Kirby cucumbers into 6mm rounds.
  3. Layer the sliced cucumbers on top of the garlic and dill, pressing down firmly to maximize space until the jars are filled to the shoulder.
  4. Combine the 240ml water, 240ml vinegar, 30ml sea salt, 15ml sugar, 15ml mustard seeds, and 5ml peppercorns in a saucepan.
  5. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved, then remove from heat immediately.
  6. Carefully pour the hot brine over the cucumbers, ensuring every slice is completely submerged, leaving about 12mm of headspace at the top.
  7. Seal the lids tightly and let the jars sit at room temperature for 30 minutes to allow the brine to penetrate the skin.
  8. Transfer the jars to the refrigerator and let these Dill Pickles cure for at least 24 hours.