Ingredients:

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

Instructions:

  1. Divide the smashed garlic, fresh dill sprigs, peppercorns, and mustard seeds evenly between two pint-sized glass Mason jars.
  2. Pack the cucumber spears vertically into the jars, pressing down firmly but gently to ensure they stay submerged.
  3. In a small non-reactive saucepan, combine the filtered water, white distilled vinegar, kosher salt, and granulated sugar.
  4. Place the saucepan over medium heat and stir occasionally until the salt and sugar have completely dissolved.
  5. Once the brine reaches a gentle simmer, remove from heat and let it sit for 5 minutes to cool slightly.
  6. Carefully pour the warm brine over the cucumbers, leaving approximately 1/2 inch of headspace at the top of the jars.
  7. Seal the jars with lids and refrigerate for 24 to 48 hours to allow the flavors to infuse.