Ingredients:

  • 1 lb Persian or Kirby cucumbers, sliced into 1/4 inch rounds
  • 1 tbsp Kosher salt
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp cane sugar
  • 1 tsp pickling salt
  • 3 cloves garlic, smashed
  • 2 sprigs fresh dill
  • 1 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp red pepper flakes

Instructions:

  1. Place sliced cucumbers in a bowl and toss with 1 tbsp Kosher salt. Let them sit for 15–30 minutes to release excess moisture, then rinse thoroughly under cold water and pat dry.
  2. In a small saucepan, combine white distilled vinegar, filtered water, cane sugar, and pickling salt. Bring to a light simmer over medium heat, stirring until sugar and salt are completely dissolved, then remove from heat.
  3. Divide the smashed garlic, fresh dill, mustard seeds, and peppercorns evenly between glass mason jars. Pack the rinsed cucumber slices tightly into the jars, leaving 1/2 inch of headspace.
  4. Pour the warm brine over the cucumbers until completely submerged. Seal the lids tightly, let sit at room temperature for 30 minutes, and then transfer to the refrigerator for at least 2 hours.