Ingredients:

  • 1 lb (450g) pickling cucumbers (Kirby cucumbers work best), washed and sliced into ¼-inch thick rounds
  • 1/2 medium yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh dill
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 cup (240ml) white vinegar (5% acidity)
  • 1 cup (240ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt (or 1.5 teaspoons table salt)

Instructions:

  1. Wash and slice the cucumbers, onion, and garlic.
  2. In the jar, layer the sliced cucumbers, onion, garlic, dill sprigs, mustard seeds, peppercorns, and red pepper flakes (if using).
  3. In a saucepan, combine the white vinegar, water, sugar, and salt.
  4. Bring the brine to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
  5. Carefully pour the hot brine over the vegetables in the jar, ensuring they are fully submerged.
  6. Let the jar cool to room temperature, then seal the lid tightly and refrigerate for at least 2 hours, preferably overnight, before serving.