1 pound small cucumbers, about 6-7 (such as Persian or Kirby)
1 cup cold water
½ cup distilled white vinegar
1 tablespoon kosher salt (may substitute 1 ½ teaspoon fine sea salt)
2–3 garlic cloves, peeled and sliced
½ teaspoon cane sugar (optional, omit for Whole30)
½ teaspoon black peppercorns
8 sprigs fresh dill (or ½ teaspoon dried dill)
Make the brine: Place a small saucepan over medium-high heat. Add vinegar, salt, and sugar (if using). Stir. Heat the mixture, stirring occasionally, just until the salt and sugar are completely dissolved. Remove the pan from heat. Stir in peppercorns and water. Set aside or transfer to a jar with a tight-fitting lid and refrigerate until ready to use (up to 4 days).
Make the Pickles: Wash the cucumbers and pat dry. Using a knife, slice the cucumbers lengthwise into spears (or slice into ¼-inch thick rounds for pickle chips).
Add the garlic and dill to the bottom of a wide-mouth quart-size mason jar. Then add the cucumber spears or slices to the jar.
Pour the brine over the cucumbers. It should cover them completely, but if not, add a bit of cold water to the top until they are covered.
Place the lid on the jar and refrigerate for 24 hours. Pickles will keep in the refrigerator for up to 1 month.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.