Ingredients:

  • 2 lbs Persian or Kirbi cucumbers, sliced into 1/4 inch rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 small white onion, thinly sliced
  • 2 cups distilled white vinegar
  • 1 cup water
  • 1/3 cup cane sugar
  • 2 tbsp pickling salt
  • 2 tbsp whole yellow mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Layer the sliced cucumbers, onions, smashed garlic, and fresh dill evenly between the two quart jars. Pack them tightly so they don't float when you add the liquid.
  2. Pour 2 cups distilled white vinegar, 1 cup water, 1/3 cup cane sugar, 2 tbsp pickling salt, 2 tbsp mustard seeds, 1 tsp peppercorns, and 1/2 tsp red pepper flakes into a saucepan.
  3. Bring the mixture to a simmer over medium high heat. Stir occasionally until the sugar and salt dissolve and the liquid is clear.
  4. Remove the pan from the heat immediately. Let it sit for 60 seconds so it isn't boiling when it hits the vegetables.
  5. Carefully pour the hot brine over the vegetables in each jar. Fill them up to within 1/2 inch of the rim.
  6. Tap the jars gently on the counter to release any trapped air bubbles.
  7. Seal the lids tightly and leave the jars on the counter. Let them cool to room temperature.
  8. Move the jars to the refrigerator. Chill for 24 hours until the cucumbers have absorbed the brine and the seeds have softened slightly.