Ingredients:

  • 2 lbs Kirby Cucumbers, sliced into 1/4 inch rounds
  • 8 cloves garlic, thinly sliced
  • 2 tsp whole black peppercorns
  • 4 sprigs fresh dill
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the Kirby cucumbers thoroughly and slice them into uniform 1/4 inch rounds.
  2. Divide the sliced cucumbers, sliced garlic, whole peppercorns, and fresh dill equally between two quart-sized glass jars.
  3. In a medium saucepan, combine distilled white vinegar, filtered water, kosher salt, and granulated sugar.
  4. Bring the brine mixture to a simmer over medium-high heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately.
  5. Pour the hot brine over the cucumbers, garlic, and dill in each jar, leaving approximately 1/2 inch of headspace.
  6. Seal the lids tightly and allow the jars to sit at room temperature until cool to the touch.
  7. Transfer the jars to the refrigerator and chill for at least 24 hours to allow flavors to fully infuse.