Description
Bright green slices swim in a tangy vinegar brine scented with garlic and dill. Each bite snaps with fresh crunch, balanced by a hint of sweetness and peppery mustard seeds.
Ingredients
- 2 cups thinly sliced cucumber
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 garlic cloves peeled and smashed
- 2 fresh dill sprigs
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
- Combine white vinegar water sugar and kosher salt in a bowl and stir until sugar and salt dissolve
- Pack thinly sliced cucumber garlic cloves dill sprigs peppercorns and mustard seeds into a clean quart jar
- Pour the brine mixture over the cucumbers filling the jar until vegetables are fully submerged
- Seal the jar tightly with a lid and shake gently to distribute spices
- Refrigerate for at least 24 hours before serving
- Use clean utensils when removing pickles to maintain freshness
Notes
- For extra crunch use Kirby cucumbers or soak slices in ice water before pickling
- Adjust sugar and salt quantities to taste for sweeter or more tangy pickles
- Store refrigerated pickles for up to 4 weeks in an airtight jar
- Experiment with additional spices like red pepper flakes or coriander seeds