Ingredients:

  • 4 cups (900g) cucumbers, sliced into spears or rounds
  • 1 medium (150g) onion, sliced (optional)
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 2 cups (475ml) white vinegar
  • 2 cups (475ml) water
  • ¼ cup (50g) granulated sugar
  • ¼ cup (75g) kosher salt
  • 2 teaspoons pickling spice (or your own blend)
  • 1 teaspoon black peppercorns

Instructions:

  1. Wash cucumbers thoroughly. Slice into desired shapes: spears or rounds.
  2. In a medium saucepan, combine vinegar, water, sugar, kosher salt, pickling spice, and black peppercorns. Bring to a boil over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
  3. Place garlic, dill, onion (if using), and cucumbers into each mason jar, packing tightly.
  4. Using a funnel, pour hot brine over the cucumbers, leaving about ½ inch of space at the top. Ensure cucumbers are submerged.
  5. Wipe the rims of the jars and seal tightly with lids. Let cool to room temperature, then refrigerate for at least 24 hours before enjoying.