Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or coins
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp sea salt
  • 1 tbsp cane sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Tightly pack the sliced cucumbers into clean wide-mouth quart Mason jars. Distribute the smashed garlic cloves and fresh dill sprigs evenly between the jars, tucking them into the gaps.
  2. Combine the white distilled vinegar, filtered water, sea salt, cane sugar, black peppercorns, and mustard seeds in a small stainless steel saucepan. Place over medium heat and stir occasionally until salt and sugar have completely dissolved.
  3. Remove the brine from heat as soon as it reaches a light simmer, ensuring it does not reach a rolling boil.
  4. Carefully pour the hot brine over the cucumbers until completely submerged. Tap the jars gently on the counter to release trapped air bubbles.
  5. Seal the lids tightly and let the jars sit at room temperature for 30 minutes.
  6. Transfer the jars to the refrigerator and chill for 24 hours before serving.