Tangy Dill Pickled Cucumbers

Ingredients

Cucumbers

4 cups, sliced (preferably pickling cucumbers)

White vinegar

1 cup

Water

1 cup

Sugar

2 tablespoons

Salt

1 tablespoon

Fresh dill

1/4 cup, chopped

Garlic

3 cloves, smashed

Black peppercorns

1 teaspoon

Instructions

1. In a medium saucepan, combine the white vinegar, water, sugar, salt, dill, smashed garlic cloves, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
2. Meanwhile, prepare the cucumbers by slicing them into rounds or spears, depending on your preference. Place the sliced cucumbers into a clean glass jar or container, packing them tightly.
3. Once the vinegar mixture has boiled, carefully pour it over the cucumbers, ensuring they are fully submerged. If needed, press down the cucumbers gently to remove any air bubbles.
4. Allow the pickles to cool to room temperature. Once cooled, cover the jar with a lid or plastic wrap, and refrigerate.
5. For the best flavor, let the pickles sit in the refrigerator for at least 24 hours before serving. The longer they sit, the more flavorful they become.
6. Enjoy these tangy dill pickled cucumbers as a crunchy snack, or serve them alongside your favorite dishes!