Ingredients:

  • 1 lb Kirby (pickling) cucumbers, sliced into spears or rounds
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, smashed
  • 1 cup white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 2 tbsp fresh dill, chopped
  • 1 tsp whole black peppercorns
  • 1 tsp yellow mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pack the sliced cucumbers, onions, and smashed garlic cloves into clean Mason jars. Press them down firmly to ensure they are snugly packed and tuck the fresh dill and whole spices into the gaps.
  2. In a small saucepan over medium heat, combine white vinegar, water, kosher salt, and sugar. Stir constantly for 3-5 minutes until the salt and sugar are completely dissolved and the liquid is steaming.
  3. Pour the hot brine over the cucumbers until they are completely submerged. Seal the jars tightly and let them cool on the counter for 30 minutes.
  4. Transfer the jars to the refrigerator for at least 24 hours before serving.