Ingredients:

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

Instructions:

  1. Wash cucumbers thoroughly and slice off 1/16th of an inch from the blossom end of each cucumber to remove enzymes.
  2. Slice the remaining cucumber into uniform 1/4-inch rounds.
  3. Pack the cucumber rounds, sliced onions, and smashed garlic into clean quart jars, tucking the fresh dill between the layers.
  4. In a medium stainless steel saucepan, combine the filtered water, white distilled vinegar, granulated sugar, pickling salt, peppercorns, and mustard seeds.
  5. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
  6. Remove the brine from heat immediately to prevent over-reduction.
  7. Carefully pour the hot brine over the packed cucumbers, ensuring the liquid completely covers the vegetables.
  8. Seal jars and let them chill/rest for 24 hours before serving.