Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 4 cloves garlic, smashed and sliced
  • 4 sprigs fresh dill, roughly chopped
  • 1 tsp dill seeds
  • 1 tsp red pepper flakes
  • 1 cup white vinegar
  • 1 cup filtered water
  • 1/3 cup granulated sugar
  • 1 tbsp pickling salt
  • 1 tsp yellow mustard seeds
  • 1/2 tsp whole black peppercorns

Instructions:

  1. Slice cucumbers uniformly into 1/4-inch rounds to ensure even brine penetration.
  2. Divide the sliced garlic, fresh dill, dill seeds, and red pepper flakes evenly between two wide-mouth pint-sized glass jars.
  3. Firmly pack the cucumber slices into the jars, leaving about 1/2 inch of headspace at the top, pressing down gently.
  4. In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns.
  5. Place over medium heat and stir constantly, bringing to a gentle simmer until sugar and salt have completely dissolved.
  6. Remove from heat and let the brine sit for 2–3 minutes to avoid overcooking the cucumbers.
  7. Carefully pour the hot brine over the cucumbers, ensuring every slice is completely submerged.
  8. Tap the jars on the counter to release trapped air bubbles and screw the lids on tight.
  9. Allow jars to cool to room temperature on the counter for 1 hour, then transfer to the refrigerator.
  10. Cure in the refrigerator for at least 24 hours before opening.