Ingredients:

  • 2 lbs Kirby cucumbers, sliced into 1/4-inch rounds
  • 1 medium white onion, thinly sliced
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly. Using a mandoline or knife, slice them into uniform 1/4-inch rounds. Slice the onion into thin half-moons. Pack the cucumber and onion slices tightly into two wide-mouth quart-sized glass jars, alternating layers.
  2. In a mixing bowl, whisk together the white distilled vinegar, water, kosher salt, and sugar. Stir vigorously until the salt and sugar have completely dissolved into a clear liquid.
  3. Divide the smashed garlic cloves, chopped fresh dill, peppercorns, and red pepper flakes evenly between the two jars, tucking them into the gaps between the cucumber slices.
  4. Pour the brine over the cucumbers until they are completely submerged. Seal the lids tightly and shake the jars gently to distribute the spices. Place them in the refrigerator for at least 24 hours to allow the flavors to fully develop.