Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 1 medium white onion, thinly sliced
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 1 cup white distilled vinegar
  • 1 cup water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or 1/4-inch rounds.
  2. Pack the sliced cucumbers, onions, smashed garlic, and fresh dill evenly into two clean quart-sized glass jars, leaving half an inch of headspace.
  3. In a small pot, combine white vinegar, water, salt, sugar, peppercorns, and mustard seeds.
  4. Bring the brine to a simmer over medium heat, stirring until salt and sugar are completely dissolved.
  5. Carefully pour the hot brine over the cucumbers until they are completely submerged.
  6. Tap jars gently on the counter to remove air bubbles, seal tightly, and let cool on the counter for 30 minutes.
  7. Transfer to the refrigerator and chill for 24 hours before serving.