Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into rounds
  • 1/2 cup carrots, peeled and sliced into matchsticks
  • 1/2 cup cauliflower, small bite-sized florets
  • 1/2 cup red onion, thinly sliced
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp Kosher salt
  • 1 tbsp granulated sugar
  • 1/4 cup fresh dill, roughly chopped
  • 4 cloves garlic, smashed
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Slice cucumbers and onions uniformly. Pack the cucumbers, carrots, cauliflower, and onions into wide-mouth Mason jars, tucking the smashed garlic cloves and fresh dill between the layers.
  2. Combine water, vinegar, salt, and sugar in a small saucepan over medium heat. Stir constantly until the solids are completely dissolved and the liquid just begins to simmer.
  3. Carefully pour the hot brine over the vegetables until they are completely submerged.
  4. Seal the lids tightly and let the jars sit at room temperature for 30 minutes, then transfer to the refrigerator to cold-shock and lock in crispness for 24 hours.