Ingredients:

  • 1 lb cucumbers, sliced into 1/4-inch rounds
  • 1/2 cup white onion, thinly sliced
  • 2 jalapeños, sliced into rounds
  • 4 cloves garlic, smashed and peeled
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp honey
  • 1 tsp red pepper flakes
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp black peppercorns

Instructions:

  1. Pack the sliced cucumbers, onions, jalapeños, and smashed garlic cloves evenly into two clean mason jars, ensuring they are packed tightly.
  2. Combine the vinegar, water, salt, honey, red pepper flakes, and peppercorns in a small stainless steel saucepan.
  3. Bring the brine mixture to a gentle simmer over medium heat, stirring occasionally until the salt and honey have completely dissolved.
  4. Pour the hot brine over the vegetables in the jars, leaving about 1/2 inch of headspace at the top.
  5. Stir in the fresh dill and screw the lids on tightly.
  6. Let the jars cool to room temperature on the counter for 1 hour, then transfer to the refrigerator to cure for at least 24 hours.