Ingredients
Scale
- 6–8 small Kirby cucumbers (about 1.5 lbs)
- 1 1/2 cups white vinegar (5% acidity)
- 1 1/2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, smashed
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 4–6 sprigs fresh dill
Instructions
- Prep the Cucumbers: Wash cucumbers and slice into spears or coins.
- Sterilize the Jar: Rinse a 1-quart mason jar with hot water.
- Make the Brine: In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil until salt and sugar dissolve. Cool slightly.
- Pack the Jar: Layer cucumbers, garlic, dill, and spices into the jar.
- Pour the Brine: Fill the jar with warm (not hot) brine, covering the cucumbers completely.
- Seal and Refrigerate: Tighten lid and refrigerate for at least 24 hours. Best after 2–3 days.
Notes
Avoid iodized salt—it can cloud the brine and mess with the texture. Kosher salt is your best friend here.