Ingredients:

  • 2 lbs Kirby cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 medium white onion, thinly sliced
  • 1 cup white vinegar (5% acidity)
  • 1 cup filtered water
  • 1 tbsp coarse sea 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 rounds. Distribute the smashed garlic cloves, fresh dill sprigs, and sliced onions evenly between two 1-quart mason jars. Pack the cucumber spears tightly into the jars, leaving about 1/2 inch of headspace at the top.
  2. Combine the white vinegar, water, salt, sugar, peppercorns, and mustard seeds in a small stainless steel saucepan. Place over medium heat and stir occasionally until the salt and sugar are completely dissolved. Remove from heat immediately once it reaches a simmer.
  3. Carefully pour the hot brine over the cucumbers, ensuring they are fully 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 1 hour. Transfer to the refrigerator and chill for 24 hours to allow flavors to develop and the texture to set.