Ingredients:

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

Instructions:

  1. Distribute the smashed garlic cloves and black peppercorns at the bottom of a clean wide-mouth quart glass jar.
  2. Tightly pack the cucumber spears vertically into the jar and tuck the fresh dill sprigs into the gaps between the spears until the jar is full.
  3. Combine white vinegar, water, kosher salt, and sugar in a small saucepan over medium heat.
  4. Stir occasionally until salt and sugar are completely dissolved and the liquid is just beginning to simmer; do not allow it to reach a rolling boil.
  5. Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged.
  6. Tap the jar gently on the counter to release trapped air bubbles and seal the lid tightly.
  7. Allow the jar to sit at room temperature for 30 minutes, then move to the refrigerator to chill for at least 24 hours before serving.