Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into spears or rounds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 cloves garlic, smashed
  • 3 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 small white onion, thinly sliced

Instructions:

  1. Wash cucumbers thoroughly. Trim approximately 1/16th of an inch off the blossom end of each cucumber to remove the softening enzymes. Slice them into spears or coins and thinly slice the white onion.
  2. Combine white distilled vinegar, water, kosher salt, and granulated sugar in a small saucepan.
  3. Bring the mixture to a light simmer over medium heat, stirring until the salt and sugar are completely dissolved. Note: You'll smell a sharp, acidic steam here; that means it's ready.
  4. Remove the pan from the heat.
  5. Place smashed garlic, fresh dill sprigs, black peppercorns, and mustard seeds into the bottom of your quart sized glass Mason jar. Note: The smell of the smashed garlic should be pungent and fresh.
  6. Pack the sliced cucumbers and onions snugly into the jar, leaving about 1/2 inch of headspace at the top.
  7. Pour the warm brine over the vegetables until they are completely submerged.
  8. Seal the lid tightly and refrigerate for at least 24 hours before serving. Note: The brine will look slightly cloudy at first, then clear up as it cools.