Ingredients:

  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 cloves garlic, smashed
  • 2 tbsp fresh dill, chopped
  • 1 tsp black peppercorns
  • 1 lb Persian cucumbers, sliced into 1/8-inch rounds

Instructions:

  1. Slice the Persian cucumbers into uniform 1/8 inch rounds. Note: Consistent thickness ensures they all pickle at the same speed.
  2. Pack the cucumber slices tightly into two clean Mason jars. Layer in the smashed garlic, fresh dill, and peppercorns as you fill the jars.
  3. Combine the distilled white vinegar, filtered water, kosher salt, and granulated sugar in a small saucepan.
  4. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved.
  5. Carefully pour the hot brine over the cucumbers in the jars, ensuring every slice is completely submerged.
  6. Tap the jars gently on the counter to remove any trapped air bubbles. Note: This prevents pockets of air from leaving parts of the veg unpickled.
  7. Let the jars sit uncovered on the counter until the liquid reaches room temperature.
  8. Seal the jars with lids and refrigerate for at least 1 hour.