Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or chips
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 small white onion, thinly sliced
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Divide the smashed garlic cloves, fresh dill, and sliced onions evenly between the two clean quart-sized Mason jars.
  2. Tightly pack the cucumber spears or chips into the jars, pressing down gently to ensure there are no large air gaps, leaving about 1/2 inch of headspace.
  3. In a small saucepan, combine the white distilled vinegar, water, kosher salt, sugar, mustard seeds, and peppercorns.
  4. Place the pan over medium heat and stir occasionally until the salt and sugar have dissolved and the liquid reaches a gentle simmer.
  5. Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged.
  6. Wipe the rims of the jars, screw on the lids tightly, and let the jars sit on the counter until they reach room temperature.
  7. Move the jars to the refrigerator and chill for 24 to 48 hours before serving.