Ingredients:

  • 2 medium English or Kirby Cucumbers, sliced 1/4 inch thick
  • 1/4 large White Onion, thinly sliced (optional)
  • 1 cup Distilled White Vinegar (6% acidity)
  • 1 cup Water
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Kosher Salt
  • 2 large Garlic Cloves, smashed
  • 4 sprigs Fresh Dill
  • 1 teaspoon Whole Black Peppercorns
  • 1/2 teaspoon Red Pepper Flakes (optional)

Instructions:

  1. Prep and Pack the Vegetables: Slice the cucumbers uniformly into coins or spears. Place the smashed garlic cloves, dill sprigs, black peppercorns, and red pepper flakes into the bottom of a sterilized 1-liter glass jar. Pack the sliced cucumbers and onions (if using) tightly into the jar.
  2. Prepare the Brine: In a medium saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring consistently until the sugar and salt are completely dissolved (about 3-5 minutes). Remove the brine immediately from the heat.
  3. Pour and Seal: Carefully pour the hot brine directly over the cucumbers in the jar. Ensure the brine completely covers the vegetables. Gently tap the jar on the counter a couple of times to release any trapped air bubbles. Place the lid securely on the jar.
  4. Chill and Serve: Allow the jar to sit at room temperature for about 30 minutes until it is cool enough to handle. Transfer the jar to the refrigerator. The pickles are edible after 1 hour, but the optimal flavor payoff occurs after 24 hours. The pickles will keep well in the refrigerator for up to 3 weeks.