Ingredients:

  • 4 cloves (12g) garlic, smashed
  • 1/2 cup (15g) fresh dill, roughly chopped
  • 1 tsp (3g) whole black peppercorns
  • 1 tsp (2g) mustard seeds
  • 1/2 tsp (1g) red pepper flakes
  • 1 lb (450g) Kirby or Persian cucumbers, sliced into spears or rounds
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) filtered water
  • 1 tbsp (15g) kosher salt
  • 1 tbsp (12g) granulated sugar

Instructions:

  1. Wash cucumbers thoroughly and slice them into 1/2 inch rounds or long spears.
  2. Divide the smashed garlic, fresh dill, peppercorns, and mustard seeds evenly between two clean pint-sized mason jars.
  3. Pack the cucumber slices into the jars tightly, leaving about 1/2 inch of headspace at the top.
  4. In a small saucepan, combine the water, white distilled vinegar, kosher salt, and sugar.
  5. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved.
  6. Remove the brine from the heat once the liquid is clear and steaming.
  7. Pour the hot brine over the packed cucumbers in the jars.
  8. Seal the jars with lids and refrigerate for 24 to 48 hours before serving to allow flavors to penetrate.