Ingredients:

  • 4 medium cucumbers (about 1 lb / 450 g), sliced into rounds
  • 1 cup (240 ml) white wine vinegar
  • 1 cup (240 ml) water
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons (30 g) salt (kosher or sea salt)
  • 2 teaspoons (10 g) dill seeds or ½ cup fresh dill sprigs
  • 1 teaspoon (5 g) mustard seeds
  • 1 clove garlic, smashed (optional)
  • ½ teaspoon (2 g) red pepper flakes (optional)

Instructions:

  1. Wash and slice the cucumbers into rounds or spears as preferred.
  2. In a separate bowl, combine vinegar, water, sugar, salt, dill seeds, and mustard seeds. Whisk until sugar and salt are dissolved.
  3. Place cucumber slices into clean glass jars, packing them tightly. Add optional garlic and red pepper flakes if using.
  4. Carefully pour the brine over the cucumbers until they’re completely submerged.
  5. Seal jars tightly with lids and refrigerate. Chill for at least 1 hour before serving.
  6. Serve the pickles as a snack, on sandwiches, or as part of a charcuterie board.