Ingredients:

  • 2 cups white vinegar (480 mL)
  • 2 cups water (480 mL)
  • ¼ cup kosher salt (75 g)
  • ¼ cup granulated sugar (50 g)
  • 3 tablespoons dill seeds (30 g)
  • 8-10 cloves garlic, peeled and smashed
  • 1 teaspoon black peppercorns (5 g)
  • 1 teaspoon crushed red pepper flakes (optional, for heat)
  • 4 cups fresh pickling cucumbers, sliced or whole (about 1 lb / 450 g)

Instructions:

  1. In a large saucepan, combine the vinegar, water, kosher salt, and sugar. Stir to dissolve the salt and sugar.
  2. Add dill seeds, smashed garlic, black peppercorns, and crushed red pepper flakes (if using) into the saucepan.
  3. Heat the mixture until it reaches a gentle boil, then remove from heat.
  4. Allow the brine to cool for about 30 minutes at room temperature.
  5. While the brine cools, wash the cucumbers thoroughly and slice them if desired.
  6. Using a funnel, ladle the cooled brine over the cucumbers in sterilized jars, ensuring cucumbers are fully submerged. Leave a small amount of headspace at the top.
  7. Seal the jars with lids and refrigerate them.
  8. Let them pickle for at least 24 hours for the best flavor before enjoying!