Ingredients:

  • 2 lbs pickling cucumbers, sliced into 1/4-inch rounds
  • 4 cloves garlic, smashed
  • 2 sprigs fresh dill
  • 1 small white onion, thinly sliced
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 1/4 cup granulated sugar
  • 2 tbsp pickling salt
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Thoroughly rinse the cucumbers and slice them into consistent 1/4-inch rounds.
  2. Divide the sliced cucumbers, sliced onions, smashed garlic, and dill evenly between two 16 oz glass mason jars, pressing them down firmly.
  3. In a medium saucepan, stir together the distilled white vinegar, filtered water, granulated sugar, pickling salt, black peppercorns, and red pepper flakes.
  4. Place the pan over medium heat and stir occasionally until the sugar and salt are completely 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, leaving about 1/2 inch of headspace.
  6. Seal the jars with lids and refrigerate for at least 24 hours before serving.