Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 2 tsp mustard seeds
- 2 tsp peppercorns
- Fresh dill sprigs
- 4 garlic cloves, halved
- 2 cups water
- 2 cups white vinegar
- 1/4 cup cane sugar
- 2 tbsp sea salt
Instructions
- Wash the cucumbers well and slice them into spears or rounds.
- Divide the dill, garlic, mustard seeds, and peppercorns between clean jars.
- Pack the cucumbers tightly into the jars.
- In a saucepan, combine water, vinegar, sugar, and sea salt. Bring to a gentle boil and stir until dissolved.
- Carefully pour the hot brine over the cucumbers, covering them completely.
- Let the jars cool to room temperature before sealing.
- Refrigerate for at least 24 hours before serving for the best flavor.
Tips
- Use fresh, firm cucumbers for extra crunch.
- Add red chili flakes if you like spicy pickles.
- Refrigerated pickles taste even better after 2 to 3 days.
- Store in the fridge for up to 2 weeks.
- Serve with burgers, sandwiches, or grilled meals.