Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into rounds
  • ½ small white onion, thinly sliced
  • 3 cloves garlic, smashed
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 3 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into ¼ inch rounds.
  2. Divide the sliced cucumbers, onions, and smashed garlic cloves evenly between the two clean glass jars.
  3. Tuck the fresh dill sprigs into the sides of the jars and sprinkle the peppercorns and mustard seeds over the top.
  4. Combine the white distilled vinegar, water, sugar, and kosher salt in a small saucepan over medium-high heat.
  5. Stir occasionally until the mixture reaches a simmer and the sugar and salt have completely dissolved.
  6. Remove from heat immediately; do not let the brine reach a rolling boil for an extended period.
  7. Carefully pour the hot brine over the packed cucumbers, ensuring they are completely submerged.
  8. Tap the jars gently on the counter to release any trapped air bubbles.
  9. Seal the lids tightly and let the jars sit at room temperature for 30 minutes to cool slightly.
  10. Transfer to the refrigerator for at least 24 hours before serving to allow the flavors to fully develop.