Ingredients:

  • 2 lbs cucumbers, sliced into 1/4-inch rounds
  • 2 tbsp kosher salt
  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 4 tbsp granulated sugar
  • 2 tbsp sea salt
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Place the sliced cucumbers in a large mixing bowl and toss with 2 tbsp kosher salt; let sit for 1 hour to draw out excess moisture.
  2. Rinse the cucumber slices thoroughly under cold water to remove excess salt, then pat them dry with a clean towel.
  3. In a medium saucepan, combine white distilled vinegar, filtered water, granulated sugar, and 2 tbsp sea salt.
  4. Bring the brine mixture to a simmer over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved, then remove from heat immediately.
  5. Distribute the smashed garlic, fresh dill, black peppercorns, and mustard seeds evenly among six 16 oz wide-mouth Mason jars.
  6. Pack the dried cucumber slices tightly into the jars, leaving approximately a half-inch of headspace at the top.
  7. Carefully pour the hot brine over the cucumbers until they are completely submerged and seal the lids tightly.
  8. Let the jars cool to room temperature on the counter for 2 hours, then transfer them to the refrigerator.
  9. Allow the pickles to cure in the refrigerator for at least 24 hours before opening.