Dill Pickles with Champagne Vinegar 🥒🥂

Champagne vinegar brine

• 227 ml champagne vinegar (1 cup)
• 151 ml distilled water (⅔ cup + 2 tsp)
• 76 g sugar (⅓ cup + 1 tbsp)
• 11 g kosher salt (2 tsp Morton or 1 tbsp Diamond Crystal)

Aromatics

• 1 tsp pink peppercorns (if unable to find at your store, buy a jar of rainbow peppercorns and pick it out)
• 1 tsp white peppercorns (if unable to find at your store, buy a jar of rainbow peppercorns and pick it out)
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 4-5 garlic cloves
• 3-4 sprigs of fresh dill

Cucumbers

• 5-6 mini cucumbers (Persian or Kirby are good varieties)

1. Soak the cucumbers in an ice bath for 30 minutes to 1 hour.

This will help the cucumbers stay crisp.

2. Thoroughly wash and rinse your jar and lid with hot, soapy water. Let them air dry.

3. While the cucumbers soak, gather your aromatics. Gently muddle your dill sprigs. Toast the pink peppercorns, white peppercorns, fennel seeds, and coriander seeds in a saucepan for 30-60 seconds, or until fragrant. Set aside.

4. Clean out the saucepan and combine brine ingredients. Bring the brine to a boil for a few minutes, stirring as needed to help the salt and sugar dissolve. Remove from heat and cool.

This brine uses a 3:2:1 ratio of vinegar, water, and sugar—a classic quick pickling formula that balances sharpness, dilution, and sweetness. You can use any vinegar, ideally with 5% acidity or higher. Even though these aren’t canned, that acidity level is still important—it helps lower the pH enough to keep your pickles safe and fresh while they sit in the fridge.

5. Trim both ends of the cucumbers, then cut into your preferred style, whether that's spears, crinkle cut, chips, or a whole new style.

If you prefer whole cucumbers, you only need to trim the cucumber ends.

6. Add dill sprigs, garlic cloves, and spices to the bottom of the jar, then pack with your prepared cucumbers. Pour in the brine, leaving about 1/2 inch of headspace. Screw the lid onto the jar and refrigerate.

7. It will take at least 1 day for flavors to develop. The sweet spot is usually 2-3 days later. They should be consumed within 2 to 4 weeks!