Ingredients:

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

Instructions:

  1. Slice the cucumbers into uniform spears or coins. Pack them tightly into four clean pint-sized mason jars, tucking the smashed garlic cloves, fresh dill, and peppercorns in between the slices, leaving about ½ inch of headspace at the top.
  2. Combine the distilled white vinegar, filtered water, coarse sea salt, and granulated sugar in a small saucepan over medium heat. Stir constantly until the salt and sugar have completely dissolved and the liquid reaches a gentle simmer.
  3. Carefully pour the hot brine over the cucumbers in each jar until they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.
  4. Seal the lids tightly and let the jars cool on the counter for 30 minutes before transferring them to the refrigerator. Refrigerate for at least 24 hours before serving.