Ingredients:

  • 1 lb Persian or Kirby cucumbers, sliced into 1/4-inch rounds
  • 1 tbsp coarse sea salt
  • 1 cup apple cider vinegar
  • 1 cup filtered water
  • 1 tbsp maple syrup
  • 1 tbsp pickling salt
  • 4 cloves garlic, smashed
  • 2 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1/2 tsp mustard seeds

Instructions:

  1. Slice the cucumbers into uniform rounds.
  2. Place cucumber slices in a colander, toss with 1 tbsp coarse sea salt, and let sit for 30 minutes to sweat.
  3. Rinse the cucumbers under cold water to remove excess surface salt and pat dry.
  4. Combine apple cider vinegar, water, maple syrup, and pickling salt in a saucepan over medium heat.
  5. Stir until salt and sweetener are dissolved, bring to a gentle simmer, then remove from heat.
  6. Divide smashed garlic, peppercorns, mustard seeds, and fresh dill evenly between the bottom and middle of a quart-sized Mason jar.
  7. Pack cucumber slices tightly into the jar, pressing down to eliminate air pockets.
  8. Pour the hot brine over the cucumbers, seal the lid, and refrigerate for at least 2 hours before serving.