Description
Crisp cucumbers soak up a sweet and tangy brine, spiced with mustard seeds, peppercorns, and dill. A crunchy, vibrant pickle that’ll perk up every bite – ready in just over a day’s rest in your fridge.
Ingredients
- 2 pounds cucumbers
- 1 small onion
- 2 cloves garlic
- 1 cup water
- 1 cup distilled white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
- 4 sprigs fresh dill
Instructions
- Wash cucumbers and slice into spears or rounds, then peel and thinly slice the onion and garlic.
- In a small saucepan, combine water, vinegar, sugar, salt, mustard seeds, peppercorns, and red pepper flakes; bring to a gentle boil, stirring until sugar and salt dissolve.
- Pack cucumbers, onion, garlic, and dill sprigs tightly into a clean quart-size glass jar.
- Carefully pour the hot brine over the vegetables, ensuring they are fully submerged; leave about ½ inch of headspace.
- Seal the jar with a lid and allow it to cool completely at room temperature.
- Refrigerate the jar for at least 24 hours before serving to develop full flavor.
Notes
- Use Kirby or pickling cucumbers for extra crunch.
- Adjust sugar and red pepper flakes to suit your preferred sweetness and heat level.
- These pickles will stay crisp and flavorful for up to two weeks in the refrigerator.
- For extra flavor, add a few peppercorns or a bay leaf to the jar.