Ingredients:

  • 1.5 lbs Persian or Kirbey cucumbers, sliced into 1/8-inch rounds
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Pack the sliced cucumbers tightly into three clean 16 oz Mason jars. Distribute the smashed garlic cloves, chopped dill, and peppercorns evenly between the jars, pressing the cucumbers down firmly.
  2. Combine the distilled white vinegar, water, salt, and sugar in a stainless steel saucepan. Bring to a simmer over medium-high heat, stirring occasionally, until the salt and sugar are completely dissolved.
  3. Carefully pour the hot brine over the cucumbers in each jar, leaving about 1/2 inch of headspace. Seal the lids tightly and let the jars sit at room temperature until the glass is cool to the touch.
  4. Transfer the jars to the refrigerator. Chill for a minimum of 2 hours, though 24 hours is optimal for peak flavor.