Ingredients:

  • 1 cup (240ml) distilled white vinegar
  • 1 cup (240ml) filtered water
  • 1 tbsp (17g) kosher salt
  • 1 tbsp (12g) granulated sugar
  • 1 lb (450g) Kirby or Persian cucumbers
  • 6 cloves (18g) fresh garlic, smashed
  • 1/2 cup (15g) fresh dill sprigs, packed
  • 1 tsp (3g) whole black peppercorns
  • 1 tsp (2g) red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly in cold water. Slice off approximately 1/16th of an inch from the blossom end of each cucumber. Leave them whole or slice into 1/4-inch rounds, then pack them tightly into a quart glass jar.
  2. Distribute the smashed garlic cloves and fresh dill sprigs evenly between the cucumber layers. Sprinkle the whole black peppercorns and optional red pepper flakes over the top.
  3. Combine the vinegar, water, salt, and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the salt and sugar have completely dissolved.
  4. Pour the hot brine over the cucumbers, ensuring they are completely submerged. Seal the lid tightly and let the jar cool on the counter for 30 minutes.
  5. Transfer the jar to the refrigerator and let the pickles cure for at least 24 hours.