Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Slice the cucumbers into consistent spears or coins. Soak the sliced cucumbers in ice water for 30 minutes, then pat them completely dry.
  2. Combine the white distilled vinegar, filtered water, kosher salt, and granulated sugar in a saucepan over medium heat.
  3. Bring the brine to a light simmer, stirring until the salt and sugar have completely dissolved. Remove from heat and let cool for 10 minutes.
  4. Divide the smashed garlic, peppercorns, mustard seeds, and fresh dill evenly between two wide-mouth pint mason jars.
  5. Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace.
  6. Pour the warm brine over the vegetables until they are fully submerged and seal the lids tightly.
  7. Place the jars in the refrigerator and chill for at least 24 hours to reach peak flavor and structural integrity.