Ingredients
Scale
- 2 medium cucumbers, about 8 to 9 inches long each, washed and ends trimmed off
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds, divided
- 1 teaspoon black peppercorns, divided
- 2 heaping teaspoons fresh chopped dill, divided
- 1 cup white distilled vinegar (5% acidity minimum)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Special Equipment: 2 pint-sized heat-safe mason jars with lids
Instructions
- Slice cucumbers into spears or rounds as desired.
- Tightly pack cucumbers into jars.
- Add one clove of garlic, ½ tsp mustard seeds, ½ tsp peppercorns, and 1 tsp dill to each jar.
- In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until dissolved.
- Pour hot brine over cucumbers to fully cover them.
- Cool to room temperature (about 30 minutes).
- Cover jars with lids and refrigerate at least 24 hours before serving.
Notes
- Pickles must be stored in the fridge; they last 3–4 weeks.
- Pickling cucumbers or English cucumbers work best, but regular cucumbers are fine.
- If fresh dill is unavailable, substitute 1 tsp dried dill weed (½ tsp per jar) or freeze-dried dill.
- Warm jars before adding hot brine to prevent breakage.
- If brine doesn’t cover remaining pickles, top up with equal parts vinegar and water.
- Garlic may turn bluish; it’s harmless and caused by a natural reaction.
- This recipe is not for canning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian