Ingredients:

  • 2 lbs Kirby or Persian cucumbers, thinly sliced
  • 1 medium Vidalia or red onion, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 1 cup white distilled vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp whole black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Using a mandoline or knife, slice the cucumbers into 1/8-inch rounds and the onion into thin half-moons.
  2. Pack the cucumber and onion slices into a quart-sized wide-mouth glass jar, alternating layers and tucking in the chopped fresh dill.
  3. Press the vegetables down firmly to ensure they will be completely submerged in the brine.
  4. In a small saucepan over medium heat, combine the white distilled vinegar, granulated sugar, kosher salt, peppercorns, and red pepper flakes.
  5. Stir occasionally until the sugar and salt have completely dissolved and the liquid is simmering; do not allow it to reach a rolling boil.
  6. Carefully pour the hot brine over the vegetables in the jar, ensuring everything is completely covered.
  7. Seal the lid and let the jar sit on the counter for 30 minutes to cool, then transfer to the refrigerator to chill for at least 30 additional minutes before serving.