Ingredients:

  • 1 lb English cucumber, thinly sliced into coins
  • 6 cloves garlic, smashed and sliced
  • 3 sprigs fresh dill, roughly chopped
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Pack the sliced cucumbers, smashed garlic, and fresh dill into a sterilized 16 oz glass mason jar, pressing them down firmly.
  2. Combine white distilled vinegar, filtered water, kosher salt, granulated sugar, black peppercorns, and mustard seeds in a saucepan.
  3. Heat the brine over medium-high heat until it just reaches a simmer and the salt and sugar have completely dissolved; do not allow it to reach a rolling boil.
  4. Carefully pour the hot brine over the cucumbers until they are completely submerged and seal the jar immediately.
  5. Let the jar sit on the counter for 10 minutes to cool slightly, then transfer it to the refrigerator to chill for at least 1 hour before serving.