Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into 1/8-inch rounds
  • 3 cloves garlic, smashed
  • 2 sprigs fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1 cup white vinegar or apple cider vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Pack the sliced cucumbers tightly into a pint-sized glass Mason jar, alternating layers of smashed garlic cloves, chopped fresh dill, and black peppercorns. Press down firmly to ensure the vegetables are snugly fit.
  2. In a small saucepan, combine the vinegar, water, kosher salt, and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally, until the salt and sugar have completely dissolved. Remove from heat immediately.
  3. Slowly pour the hot brine over the cucumbers until they are completely submerged. Tap the jar gently on the counter to release any trapped air bubbles.
  4. Let the jar sit uncovered on the counter until the liquid reaches room temperature, then seal with the lid and transfer to the refrigerator for at least 1 hour.