Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into rounds
  • 3 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 0.5 small red onion, thinly sliced
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp coarse sea salt
  • 1 tbsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Wash the cucumbers thoroughly and slice them into 1/4-inch rounds. Slice the red onion into thin half-moons.
  2. Divide the smashed garlic, chopped fresh dill, and sliced onions evenly between the bottom of a quart-sized Mason jar and the middle of the jar to ensure flavor distribution.
  3. In a small saucepan, combine white vinegar, water, salt, sugar, mustard seeds, and peppercorns. Place over medium heat and stir until salt and sugar are completely dissolved. Remove from heat as soon as it reaches a light simmer.
  4. Pack the cucumber slices tightly into the jar, pressing down to remove gaps. Pour the hot brine over the cucumbers until they are completely submerged.
  5. Seal the lid tightly and let the jar cool on the counter for 30 minutes before transferring it to the refrigerator to cure for at least 24 hours.