Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 2 tbsp Kosher salt
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1/4 cup granulated sugar
  • 1 tbsp pickling salt
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1/2 tsp mustard seeds

Instructions:

  1. Slice the cucumbers into uniform rounds.
  2. Toss the slices with Kosher salt in a colander and let them sit for 30 minutes to draw out excess water.
  3. Rinse the cucumbers under cold water to remove excess salt and pat dry.
  4. Combine vinegar, water, sugar, and pickling salt in a saucepan.
  5. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt have completely dissolved.
  6. Remove the brine from heat immediately to avoid over-reducing the vinegar.
  7. Distribute the smashed garlic, fresh dill, peppercorns, and mustard seeds evenly across the bottom of 4 wide-mouth pint-sized Mason jars.
  8. Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of headspace at the top.
  9. Pour the hot brine over the cucumbers until they are fully submerged.
  10. Seal the lids tightly and let the jars cool to room temperature before moving them to the fridge for 24 hours.