Ingredients:

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

Instructions:

  1. Divide the smashed garlic cloves, fresh dill, peppercorns, and mustard seeds evenly between two 16 oz wide-mouth glass jars.
  2. Pack the sliced cucumbers tightly into the jars, leaving about half an inch of headspace at the top, pressing down firmly to prevent floating.
  3. Combine the white distilled vinegar, filtered water, kosher salt, and sugar in a small stainless steel saucepan.
  4. Place the saucepan over medium-high heat and bring to a gentle simmer, stirring constantly until the salt and sugar have completely dissolved.
  5. Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged.
  6. Tap the jars gently on the counter to release any trapped air bubbles.
  7. Seal the lids tightly and let the jars sit at room temperature until the glass is cool to the touch, then refrigerate for 24 hours.