Ingredients:

  • 1 lb Persian or Kirby cucumbers, sliced into 1/4-inch rounds
  • 1 tbsp Kosher salt (for the initial brine soak)
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1 tbsp granulated sugar
  • 1 tbsp Kosher salt
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice the cucumbers into uniform rounds. Toss them in a bowl with 1 tbsp of salt and let them sit for 30 minutes to draw out excess water. Rinse thoroughly with cold water and pat dry.
  2. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a light simmer over medium heat, stirring occasionally until the sugar and salt have completely dissolved. Remove from heat immediately.
  3. Divide the smashed garlic, fresh dill, peppercorns, and red pepper flakes evenly at the bottom of a 1 quart glass mason jar. Pack the rinsed cucumber slices tightly on top of the aromatics, pressing down firmly.
  4. Pour the hot brine over the cucumbers until they are completely submerged. Seal the jar tightly and let it sit at room temperature for 1 hour. Transfer to the refrigerator to cure for at least 24 hours before serving.