Ingredients:

  • 2 lbs Kirby cucumbers, sliced into 1/4 inch rounds
  • 1 medium white onion, thinly sliced
  • 4 cloves garlic, smashed
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 sprigs fresh dill, roughly chopped
  • 1 tsp whole black peppercorns
  • 1/2 tsp mustard seeds
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pack the sliced Kirby cucumbers, sliced onions, and smashed garlic cloves into clean Mason jars, pressing them down firmly to ensure they are submerged.
  2. Combine water, vinegar, salt, and sugar in a saucepan over medium heat. Stir constantly until salt and sugar are dissolved and the liquid begins to simmer, then remove from heat immediately.
  3. Stir in the fresh dill, peppercorns, and mustard seeds. Pour the hot brine over the cucumbers until jars are filled to the brim.
  4. Seal lids tightly and let sit at room temperature for 1 hour to cool, then transfer to the refrigerator to cure for at least 24 hours.