Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 3 cloves garlic, smashed
  • 3 sprigs fresh dill, roughly chopped
  • 1 tsp peppercorns
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Pack the smashed garlic cloves and fresh dill sprigs at the bottom of a pint-sized glass mason jar.
  2. Layer the sliced cucumbers on top, pressing them down firmly to ensure they occupy as much space as possible and do not float.
  3. Combine the white distilled vinegar, filtered water, kosher salt, and granulated sugar in a small non-reactive saucepan over medium-high heat.
  4. Whisk constantly until the salt and sugar have completely dissolved and the liquid reaches a gentle simmer.
  5. Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace at the top of the jar.
  6. Allow the jar to sit at room temperature until the glass is cool to the touch, then seal the lid and refrigerate for 24 hours.