Ingredients:

  • 1 pound (450g) pickling cucumbers, washed and sliced into 1/4-inch thick rounds
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 1/2 cups (355ml) white vinegar
  • 1 cup (240ml) water
  • 2 tablespoons (30g) kosher salt
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon dill seed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 2-3 fresh dill sprigs

Instructions:

  1. Slice cucumbers and onions. Mince the garlic.
  2. In a large bowl, combine cucumbers, onions, and garlic.
  3. In a separate bowl, whisk together the vinegar, water, salt, and sugar until the salt and sugar are dissolved.
  4. Add the dill seed, peppercorns, and red pepper flakes (if using) to the brine.
  5. Pour the brine over the cucumbers and onions. Stir to ensure all the vegetables are submerged. Gently pack the mixture into the glass jar, layering with the fresh dill sprigs.
  6. Seal the jar and refrigerate for at least 2 hours, but preferably overnight, to allow the flavours to meld and the pickles to properly cure. The longer they sit, the more flavourful they become.