Ingredients:

  • 1 lb Persian cucumbers, sliced into 1/4 inch rounds
  • 1 tsp coarse sea salt
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp granulated sugar
  • 1 tbsp pickling salt
  • 3 cloves garlic, smashed
  • 1 tsp black peppercorns
  • 1/2 tsp mustard seeds
  • 1 pinch red chili flakes
  • 1 sprig fresh dill

Instructions:

  1. Slice the Persian cucumbers into uniform 1/4 inch rounds. Toss them in a bowl with the coarse sea salt and let them sit for 15 minutes to draw out excess moisture.
  2. Rinse the cucumbers quickly with cold water and pat dry with a paper towel to ensure the brine is not diluted.
  3. Combine the vinegar, water, sugar, and pickling salt in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar and salt have completely dissolved, then remove from heat.
  4. Divide the smashed garlic, peppercorns, mustard seeds, and dill between the bottom of a 16 oz glass Mason jar.
  5. Pack the sliced cucumbers tightly into the jar, pressing down firmly to eliminate air pockets.
  6. Pour the hot brine over the cucumbers until they are fully submerged and seal the lid tightly.
  7. Let the jar sit at room temperature for 30 minutes, then transfer it directly to the refrigerator for at least 2 hours to lock in the crunch.