Ingredients:

  • 1 lb Persian cucumbers, thinly sliced into rounds
  • 4 cloves garlic, smashed
  • 3 sprigs fresh dill, roughly chopped
  • 1 tsp black peppercorns, whole
  • 1 cup apple cider vinegar
  • 1 cup filtered water
  • 1 tbsp sea salt
  • 1 tbsp raw honey

Instructions:

  1. Slice the cucumbers into consistent 1/8-inch rounds.
  2. Distribute the smashed garlic cloves, peppercorns, and chopped fresh dill evenly between two clean 16 oz Mason jars.
  3. Pack the cucumber slices tightly into the jars, leaving about half an inch of headspace at the top.
  4. In a small saucepan, combine the apple cider vinegar, filtered water, sea salt, and honey.
  5. Place over medium heat and stir occasionally; bring to a gentle simmer until the salt and honey have completely dissolved.
  6. Carefully pour the hot brine over the cucumbers, ensuring every slice is fully submerged.
  7. Tap the jars gently on the counter to release any trapped air bubbles.
  8. Let the jars sit uncovered on the counter for 10 minutes to cool slightly, then seal with lids and transfer to the refrigerator for at least 2 hours.