Ingredients:

  • 1 lb (450g) Kirby cucumbers, sliced into 1/4-inch chips
  • 3 cloves (15g) garlic, smashed
  • 4 sprigs (4g) fresh dill, roughly chopped
  • 1 tsp (2g) black peppercorns
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) filtered water
  • 1 tbsp (18g) kosher salt
  • 1 tsp (4g) granulated sugar

Instructions:

  1. Pack the sliced cucumber chips into clean mason jars.
  2. Distribute the smashed garlic cloves, peppercorns, and chopped fresh dill evenly between the jars, tucking the herbs into the sides of the cucumbers.
  3. Combine the water, white distilled vinegar, kosher salt, and sugar in a saucepan.
  4. Bring the mixture to a simmer over medium-high heat, stirring occasionally until the salt and sugar are completely dissolved and the liquid is clear.
  5. Carefully pour the hot brine into the jars, covering the cucumbers completely, leaving about ½ inch (1.3cm) of headspace at the top.
  6. Seal the lids tightly and let the jars sit at room temperature until the glass is cool to the touch, then transfer immediately to the refrigerator for at least 3 hours.