Ingredients:

  • 1 lb Kirby (pickling) cucumbers, thinly sliced
  • 3 cloves garlic, smashed
  • ½ cup fresh dill, roughly chopped
  • ½ small white onion, thinly sliced
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns, whole

Instructions:

  1. Layer the sliced cucumbers and onions into clean glass jars. Tuck the smashed garlic cloves and chopped fresh dill into the sides of the jar, ensuring the herbs are distributed evenly.
  2. Combine the water, white distilled vinegar, sugar, salt, and peppercorns in a small saucepan. Heat over medium-high, whisking constantly, just until the sugar and salt have completely dissolved. Remove from heat immediately.
  3. Carefully pour the hot brine over the cucumbers until they are completely submerged. Seal the lids tightly.
  4. Let the jars sit at room temperature for 30 minutes to allow the initial infusion, then transfer them to the refrigerator for at least 24 hours for peak flavor.