Ingredients:

  • 1 lb English cucumber
  • 2 cloves garlic, smashed
  • 1 sprig fresh dill
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Slice the cucumbers into thin rounds using a mandoline or sharp knife. Place them in a bowl, toss with a pinch of salt, and let sit for 10 minutes. Drain the excess liquid using a colander.
  2. In a small saucepan, combine white vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a light simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool for 2–3 minutes.
  3. Pack the drained cucumbers and smashed garlic into clean glass mason jars. Pour the warm brine over the vegetables until they are completely submerged.
  4. Seal the lid and let the jars sit at room temperature for 30 minutes before transferring them to the refrigerator.