The ONLY pickle video you need to watch.

Ingredients

• 2 lb Kirby Cucumbers (washed, ends trimmed; can be left whole or sliced if large)
• 4 cloves Garlic Cloves (peeled and thinly sliced)
• 2 tbsp Fresh Dill Weed (chopped; dried dill weed works as well)
• 1 cup White Vinegar (plain distilled white vinegar, 5% acidity)
• 1 cup Water (filtered or tap)
• 4 tbsp Kosher Salt (for brine; can use sea salt)
• 4 tbsp Granulated Sugar (balances acidity; can reduce for less sweetness)
• 1 small Red Onion (thinly sliced; optional for extra flavor)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and slice any that are larger than 2 inches into ¼‑inch rounds; leave smaller cucumbers whole.

   Time: PT5M

2. Pack the Jar

   Place the cucumbers into the 32‑oz mason jar, add the sliced garlic, onion, and dill weed, arranging them loosely but tightly enough to fit.

   Time: PT5M

3. Make the Brine

   In a saucepan combine 1 cup water, 1 cup white vinegar, 4 tbsp kosher salt, and 4 tbsp granulated sugar. Bring to a boil, stirring until salt and sugar dissolve, then remove from heat.

   Time: PT5M

   Temperature: Boiling

4. Add Brine to Jar

   Carefully pour the hot brine over the packed cucumbers, covering them completely. Use a spoon to press down any floating pieces so they stay submerged.

   Time: PT5M

5. Cool and Refrigerate

   Let the jar sit at room temperature for about 10 minutes to cool, then seal the lid tightly and place the jar in the refrigerator. Allow at least 24 hours before serving; flavor improves each day.

   Time: PT0M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g