Description
Crisp cucumber slices soak up a bright, tangy brine infused with fresh dill, garlic, and warm spices. Each bite delivers a refreshing crunch and herbaceous aroma, perfect for snacking or topping sandwiches.
Ingredients
- 2 pounds cucumbers
- 2 cups water
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 4 cloves garlic
- 4 sprigs fresh dill
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds
Instructions
- Wash cucumbers thoroughly and slice into spears or rounds according to preference.
- In a saucepan combine water, white vinegar, kosher salt, and granulated sugar and bring to a boil, stirring until salt and sugar dissolve.
- Place garlic cloves, fresh dill sprigs, peppercorns, and mustard seeds evenly into sterilized jars.
- Pack cucumber pieces tightly into the jars, leaving about half an inch of headspace.
- Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged and maintaining the headspace.
- Wipe jar rims clean, seal tightly with lids, and allow to cool to room temperature.
- Refrigerate jars for at least 48 hours before opening to allow flavors to develop.
Notes
- Use firm, fresh cucumbers for crisp texture.
- Customize the level of seasoning by adjusting garlic, dill, or spice amounts.
- Allow pickles to rest refrigerated for at least two days for optimal flavor infusion.
- Store in the refrigerator and consume within four weeks for best quality.