- 1 cup distilled vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 6 mini cucumbers, cut lengthwise into quarters
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 4 garlic cloves, peeled and smashed
- 6 sprigs fresh dill
In a medium pot over medium-high heat, add the vinegar, water, sugar, and salt. Heat and stir until the sugar and salt have dissolved. Remove from heat and allow to cool.
In a large pickling jar, place the cut cucumbers, mustard seeds, peppercorns, garlic, and dill. Pour the vinegar mixture into the jar until all the cucumbers are fully submerged. Place into the fridge to pickle for at least 4 days for best results. Enjoy!