Ingredients:

  • 2 large English cucumbers, thinly sliced into rounds (approx. 1 lb / 450g)
  • 1 tsp (6g) kosher salt
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) filtered water
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (18g) kosher salt
  • 3 cloves garlic, smashed
  • 2 tbsp (8g) fresh dill, chopped
  • 1 tsp (2g) black peppercorns
  • ½ tsp (1g) celery seeds

Instructions:

  1. Slice English cucumbers into 1/8-inch rounds. Place in a bowl, toss with 1 tsp (6g) kosher salt, and let sit for 10 minutes. Pat dry with a paper towel.
  2. In a small saucepan, combine white distilled vinegar, water, sugar, and 1 tbsp (18g) kosher salt. Heat over medium-high until dissolved and simmering. Remove from heat and stir in smashed garlic, chopped dill, peppercorns, and celery seeds.
  3. Tightly pack the dried cucumber slices into a glass quart jar, layering in the garlic and dill. Pour the hot brine over the cucumbers until completely submerged.
  4. Seal the lid and let the jar cool on the counter for 20 minutes, then transfer to the refrigerator to chill for at least 2 hours.