Ingredients
2 large English or Persian cucumbers, thinly sliced into rounds
1 medium red onion, thinly sliced into half-moons
2 sprigs fresh dill, chopped
1 cup white distilled vinegar (or apple cider vinegar)
1 cup water
1.5 tbsp granulated sugar
1 tbsp kosher salt
1/2 tsp red pepper flakes (optional, visible in the jar for a subtle kick)
2 cloves garlic, smashed (optional)
Instructions
1. Pack the Jar: In a clean 32 oz mason jar, pack the sliced cucumbers, red onion, fresh dill, and red pepper flakes, alternating layers to distribute them evenly.
2. Make the Brine: In a small saucepan, combine water, vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, just until the sugar and salt are completely dissolved (no need to boil). Remove from heat and let cool for 5 minutes.
3. Pour Brine: Carefully pour the warm brine into the jar over the vegetables, ensuring everything is fully submerged.
4. Chill: Seal the jar with a tight-fitting lid. Let it cool to room temperature, then place in the refrigerator for at least 1 hour before serving (flavors improve after 24 hours).