Ingredients:

  • 2 lbs Kirby or Pickling Cucumbers, sliced into 1/8-inch rounds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1/2 cup fresh dill, roughly chopped
  • 4 cloves garlic, smashed
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Slice the cucumbers into uniform 1/8 inch rounds. Note: Uniformity ensures they brine at the same rate
  2. Soak slices in an ice water bath for 30 minutes, then drain and pat completely dry with a lint free towel. until they feel firm and cold
  3. Pack the cucumber slices tightly into clean glass mason jars.
  4. Tuck the smashed garlic cloves and fresh dill sprigs between the layers of cucumbers.
  5. Combine white vinegar, water, kosher salt, and sugar in a saucepan over medium high heat.
  6. Stir until salt and sugar are dissolved and the liquid reaches a gentle simmer, then remove from heat immediately. until you see small bubbles around the edges
  7. Carefully pour the hot brine over the packed cucumbers, ensuring every slice is completely submerged.
  8. Add the mustard seeds and black peppercorns to the top of each jar.
  9. Seal the jars with lids and let them cool to room temperature on the counter.
  10. Transfer the jars to the refrigerator to chill for 24 hours.