In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.
- 2 lb. kirby cucumbers, quartered
- 1 cup white distilled vinegar
- Two 1-qt. canning jars with lids
Divide cucumbers and dill between jars. Bring vinegar, salt, sugar, peppercorns, caraway seeds, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.
Do Ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.