Ingredients:

  • 2 lbs English cucumbers, thinly sliced
  • 2 tbsp Kosher salt
  • 4 cloves Garlic, smashed
  • 1 cup White vinegar
  • 1/2 cup Water
  • 1/4 cup Granulated sugar
  • 1 tbsp Pickling salt
  • 2 tbsp Fresh dill, chopped
  • 1 tsp Mustard seeds
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Slice the cucumbers into rounds approximately 1/8 inch thick. Toss them in a colander with 2 tbsp of Kosher salt and let sit for 15–30 minutes to draw out excess water.
  2. Rinse the salted cucumbers quickly under cold water and pat dry to prevent the pickles from becoming watery.
  3. In a small saucepan over medium heat, combine white vinegar, water, sugar, and pickling salt. Stir constantly until the sugar and salt are fully dissolved and the liquid just reaches a simmer.
  4. Remove the brine from heat immediately to avoid overcooking the vegetables.
  5. Distribute the smashed garlic cloves and chopped fresh dill evenly between two wide-mouth Mason jars.
  6. Pack the sliced cucumbers tightly into the jars, ensuring they are snug but not crushed.
  7. Pour the warm brine over the cucumbers until they are completely submerged.
  8. Seal the lids and allow the jars to cool to room temperature before transferring them to the refrigerator for a minimum of 2 hours.