Ingredients:

  • 2 lbs Kirby cucumbers, sliced into spears
  • 1 medium white onion, thinly sliced
  • 4 cloves garlic, smashed
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tbsp dill seed
  • 4 sprigs fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1/2 tsp celery seed

Instructions:

  1. Tightly pack the cucumber spears, sliced onions, smashed garlic cloves, and fresh dill sprigs into two clean 1-quart glass Mason jars, leaving about 1/2 inch of headspace.
  2. In a medium stainless steel saucepan, combine distilled white vinegar, water, kosher salt, sugar, dill seed, peppercorns, and celery seed.
  3. Heat the brine over medium-low heat just until the sugar and salt are completely dissolved; do not allow the brine to reach a rolling boil.
  4. Carefully pour the warm brine over the cucumbers in the jars until they are completely submerged.
  5. Seal the jars with lids and let them sit at room temperature for 1 hour to cool slightly.
  6. Transfer the jars to the refrigerator and chill for at least 24 hours before serving.