Description
Crisp cucumber slices soak up a zesty mix of vinegar, garlic, and dill for crunchy bites that burst with tangy, herbal freshness straight from the fridge.
Ingredients
- 2 cups cucumbers sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 cloves garlic sliced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 4 sprigs fresh dill
Instructions
- Wash cucumbers and slice into 1/4-inch rounds.
- In a bowl, whisk together vinegar, water, sugar, and salt until dissolved.
- Stir in garlic, mustard seeds, and peppercorns.
- Pack cucumber slices and dill sprigs tightly into a clean glass jar.
- Pour the brine over cucumbers, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 4 hours, preferably overnight.
Notes
- These pickles will keep in the refrigerator for up to 2 weeks.
- Use fresh, firm cucumbers for the best crunch.
- Adjust the sugar and salt levels to suit your taste.
- Try adding red pepper flakes or coriander seeds for extra flavor.