1 quart size canning jar with lid (or any airtight storage container)
Ingredients
For the brine
1cupWhite Vinegar
1cupWater
2teaspoonsWhite Sugaroptional
1teaspoonSea Salt
For the dill pickles
1poundPickling Cucumbers3 (5-inch long) cucumbers
1smallOnionthinly sliced
2tablespoonsFresh Dill
3clovesGarlicsmashed
1teaspoonWhole Black Peppercorns
⅛teaspoonWhole Mustard Seedyellow or brown
Instructions
Wash and sterilize jar(s) and lid(s) using your preferred method (dishwasher, oven, etc).
Rinse cucumbers to remove dirt or residue.
Slice cucumbers into chips or spears to your desired thickness.
Combine VINEGAR, WATER, SALT, and SUGAR in sauce pan. Bring just to a boil over high heat to dissolve sugar and salt, stirring as needed. Set aside to cool completely.
Pack sliced CUCUMBERS, DILL, ONION, GARLIC, PEPPERCORNS, and MUSTARD SEED into jar(s).
Fill jar(s) with brine, leaving ½-inch space from the top.
Cover and refrigerate 24 hours up to 90 days, or longer at your discretion.
Video
Notes
cucumbers - Choose firm, fresh cucumbers for tender-crisp pickles.
dill - I recommend fresh dill over dried dill for authentic dill pickle flavor.
storage - Since we're not actually canning refrigerator pickles, canning jars aren't required. However, airtight glass jars are recommended to preserve flavor and freshness.
timing - Pickled cucumbers can be enjoyed as early as 24 hours, but their dill flavor gets better by the day.