Ingredients:

  • 8 cloves (40g) garlic, smashed
  • 4 sprigs (12g) fresh dill, stems included
  • 2 tsp (6g) whole black peppercorns
  • 1 tsp (2g) mustard seeds
  • 2 cups (480ml) white distilled vinegar
  • 2 cups (480ml) filtered water
  • 2 tbsp (36g) pickling salt
  • 1 tbsp (12g) granulated sugar
  • 2 lbs (900g) Kirby or Persian cucumbers, sliced into spears or rounds
  • 1 medium (110g) white onion, thinly sliced

Instructions:

  1. Rinse the cucumbers and slice off the blossom end to prevent softening. Slice cucumbers into 1/2-inch rounds or long spears.
  2. Peel and smash the garlic cloves with the side of a knife to release the oils.
  3. Divide the smashed garlic, fresh dill, peppercorns, and mustard seeds evenly between two 32oz glass mason jars.
  4. Tightly pack the cucumber spears and sliced onions into the jars, pressing down gently to ensure they stay submerged.
  5. In a large bowl or jug, whisk together the water, white distilled vinegar, pickling salt, and sugar until completely dissolved.
  6. Pour the brine over the cucumbers, leaving 1/2 inch of headspace at the top of the jar.
  7. Seal the jars with lids and refrigerate for at least 24 hours to allow flavors to peak.