Ingredients:

  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp cane sugar
  • 1 tsp black peppercorns
  • 1 lb Persian cucumbers, sliced into 1/8-inch rounds
  • 3 cloves garlic, smashed
  • 2 sprigs fresh dill
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice the Persian cucumbers into uniform 1/8-inch rounds.
  2. Pack the cucumber slices tightly into a Mason jar, adding the smashed garlic cloves, fresh dill sprigs, and red pepper flakes into the gaps.
  3. In a non-reactive saucepan, combine white distilled vinegar, water, kosher salt, cane sugar, and black peppercorns.
  4. Place the saucepan over medium-high heat and bring to a light simmer, stirring occasionally until salt and sugar are completely dissolved.
  5. Carefully pour the hot simmering brine over the cucumbers in the jar, ensuring they are completely submerged; press down with a spoon if necessary.
  6. Seal the lid tightly and let the jar sit at room temperature briefly before refrigerating for at least 1 hour for optimal flavor and crunch.