Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into spears or rounds
  • 6-8 cloves fresh garlic, smashed slightly
  • 3-4 sprigs fresh dill
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Squeeze the smashed garlic cloves and dill sprigs into the bottom of a glass quart jar. Pack the sliced cucumbers tightly on top, leaving about 1/2 inch of headspace to minimize air gaps.
  2. Combine the white distilled vinegar, filtered water, pickling salt, granulated sugar, peppercorns, and mustard seeds in a small saucepan.
  3. Place the saucepan over medium heat and stir occasionally until the salt and sugar have completely dissolved and the liquid reaches a gentle simmer.
  4. Carefully pour the hot brine over the cucumbers until they are completely submerged.
  5. Seal the jar with an airtight lid and allow it to sit on the counter until it reaches room temperature.
  6. Move the jar to the refrigerator and chill for at least 24 to 48 hours before opening to ensure maximum flavor infusion.