Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or coins
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Thoroughly rinse the cucumbers and slice them into 1/4-inch coins or long spears.
  2. Divide the smashed garlic cloves, fresh dill, and peppercorns evenly between the bottom of two quart-sized mason jars.
  3. Tightly pack the cucumber slices into the jars, pressing down firmly to minimize air space.
  4. In a small saucepan, combine the filtered water, white distilled vinegar, kosher salt, and granulated sugar.
  5. Heat over medium heat, stirring occasionally, until the salt and sugar have completely dissolved and the brine is steaming.
  6. Carefully pour the hot brine over the cucumbers until they are completely submerged.
  7. Screw the lids on tightly and let the jars sit on the counter for 30 minutes to cool slightly.
  8. Place the jars in the refrigerator and chill for 24 hours for peak flavor.