Ingredients:

  • 1 cup Water
  • 1 cup White Wine Vinegar (5% acidity)
  • 1/2 cup Granulated Sugar
  • 1 tablespoon Coarse Sea Salt (or Kosher Salt)
  • 4 medium Persian or Kirby Cucumbers (approx. 600g)
  • 1 medium Red Onion (approx. 150g)
  • 4 sprigs Fresh Dill
  • 2 whole Garlic Cloves, peeled and lightly smashed
  • 1 teaspoon Mustard Seeds (Yellow or Brown)
  • 1/2 teaspoon Red Pepper Flakes (Chilli Flakes)

Instructions:

  1. Slice the Vegetables: Slice the cucumbers crosswise into uniform ⅛-inch (3 mm) rounds. Thinly slice the red onion into half-moons.
  2. Pack the Jars: Equally divide the cucumber and onion mixture between two sterilised pint jars (or one quart jar). Ensure they are snugly packed. Add Aromatics: Into each jar, tuck in 2 sprigs of dill, 1 smashed garlic clove, ½ teaspoon of mustard seeds, and ¼ teaspoon of red pepper flakes.
  3. Make the Brine: In a medium saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a rolling simmer over medium-high heat, stirring until the sugar and salt are completely dissolved (about 3–5 minutes). Remove from heat and let rest for 2-3 minutes.
  4. Pour the Brine: Carefully pour the hot brine over the vegetables in the jars, ensuring all solids are fully submerged. Leave about ½ inch (1 cm) of headspace.
  5. Chill: Securely seal the lids. Let the jars sit at room temperature for 30 minutes, then transfer the jars to the refrigerator. Allow them to chill for a minimum of 2 hours, though the flavour greatly improves after 24 hours.