Ingredients
500 grams cucumbers, sliced
250 ml white vinegar
250 ml water
50 grams sugar
30 grams salt
2 garlic cloves, sliced
1 tsp mustard seeds
1 tsp dill seeds
1 tsp black peppercorns
Fresh dill sprigs (optional)
Directions
1. Prepare the brine by combining the white vinegar, water, sugar, and salt in a medium saucepan. Heat the mixture over medium heat, stirring until the sugar and salt have dissolved. Remove from heat and let it cool to room temperature.
2. In a clean jar or container, layer the sliced cucumbers with the garlic slices, mustard seeds, dill seeds, black peppercorns, and fresh dill sprigs if using.
3. Once the brine has cooled, pour it over the cucumbers, making sure they are fully submerged.
4. Seal the jar or container tightly with a lid.
5. Place the jar in the refrigerator and let it sit for at least 24 hours before enjoying. The flavor will develop more over time, so it’s even better if you can wait 48 hours or more.
6. Keep the pickled cucumbers stored in the refrigerator and consume within 1-2 weeks for the best flavor and texture.