Ingredients:

  • 1 lb Persian or English cucumbers, thinly sliced
  • 1 tbsp Kosher salt
  • 1/2 small red onion, thinly sliced
  • 1 cup white distilled vinegar
  • 1/2 cup water
  • 2 tbsp granulated sugar
  • 1 tbsp sea salt
  • 1 tsp black peppercorns
  • 2 cloves garlic, smashed

Instructions:

  1. Place sliced cucumbers in a colander and toss with Kosher salt; let sit for 30 minutes to draw out moisture.
  2. Rinse cucumbers thoroughly with cold water to remove excess salt and pat dry with a paper towel.
  3. Combine white distilled vinegar, water, sugar, sea salt, and peppercorns in a saucepan.
  4. Bring the mixture to a rolling boil over medium-high heat, stirring until sugar and salt are dissolved.
  5. Add smashed garlic cloves during the last 60 seconds of boiling to infuse aroma.
  6. Pack the rinsed cucumbers and sliced red onions tightly into two pint-sized glass jars.
  7. Pour the boiling brine over the cucumbers until they are completely submerged.
  8. Seal the lids tightly and let the jars cool on the counter for 30 minutes.
  9. Refrigerate for at least 2 hours before serving for best flavor and crunch.