Ingredients:

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

Instructions:

  1. Divide the smashed garlic, fresh dill, mustard seeds, and peppercorns evenly between two 16 oz glass mason jars. Pack the cucumber slices or spears tightly into the jars, nesting them firmly to ensure they remain submerged.
  2. In a small saucepan, combine the white distilled vinegar, water, kosher salt, and sugar. Heat over medium-high until the liquid reaches a simmer and the salt and sugar have completely dissolved. Remove from heat immediately.
  3. Carefully pour the hot brine over the cucumbers until they are completely covered. Seal the lids tightly and let the jars sit at room temperature for 30 minutes, then transfer them to the refrigerator.
  4. Allow the pickles to chill in the refrigerator for 24 to 48 hours to ensure the brine fully penetrates the cucumbers for maximum flavor.