Ingredients:

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

Instructions:

  1. Pack the smashed garlic cloves, dill, and peppercorns at the bottom of two clean quart-sized Mason jars.
  2. Tighten the sliced cucumbers into the jars, pressing down firmly to ensure they do not float.
  3. In a non-reactive saucepan, combine distilled white vinegar, filtered water, kosher salt, and granulated sugar.
  4. Place the saucepan over medium-high heat and stir occasionally until the mixture reaches a gentle boil and salt and sugar are completely dissolved.
  5. Immediately pour the boiling brine over the cucumbers until they are completely submerged.
  6. Tap the jars gently on the counter to release trapped air bubbles.
  7. Let the jars sit at room temperature for 30 minutes, then seal the lids and refrigerate for at least 2 hours.