Ingredients:

  • 2 lbs English cucumbers, sliced into 1/4 inch rounds
  • 6 cloves garlic, smashed and thinly sliced
  • 4 sprigs fresh dill, roughly chopped
  • 1 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Cut the cucumbers into uniform 1/4 inch rounds, leaving the skin on for texture.
  2. Divide the sliced garlic, fresh dill, mustard seeds, and peppercorns evenly among four wide-mouth pint mason jars.
  3. Tightly pack the cucumber slices into the jars, pressing down gently to remove large air gaps.
  4. In a small saucepan, combine the white distilled vinegar, filtered water, kosher salt, and granulated sugar.
  5. Place the pan over medium heat and whisk constantly until the salt and sugar are completely dissolved and the liquid begins to simmer.
  6. Remove from heat and let the brine sit for 2 minutes to cool slightly.
  7. Carefully pour the hot brine over the cucumbers in each jar until they are fully submerged.
  8. Gently tap the bottom of each jar on the counter or use a butter knife to release any trapped air bubbles.
  9. Screw the lids on tightly, let cool to room temperature, and refrigerate for at least 24 hours.