Ingredients:

  • 1 lb (450g) Persian or Kirby cucumbers, sliced into rounds
  • 4 cloves (12g) garlic, smashed
  • 1/2 cup (15g) fresh dill, roughly chopped
  • 1 tsp (2g) black peppercorns
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) filtered water
  • 1 tbsp (18g) coarse sea salt
  • 1 tbsp (12g) maple syrup or honey

Instructions:

  1. Pack the sliced cucumbers, smashed garlic, chopped dill, and peppercorns tightly into clean Mason jars, leaving about ½ inch of headspace at the top.
  2. Combine the white distilled vinegar, filtered water, coarse sea salt, and maple syrup in a small saucepan over medium heat. Stir occasionally until the salt and sweetener have completely dissolved and the liquid is steaming.
  3. Carefully pour the hot brine over the cucumbers until they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.
  4. Seal the lids tightly and let the jars cool to room temperature on the counter for 30 minutes before transferring them to the refrigerator to chill for at least 4 hours.