Ingredients:

  • 2 cups (480ml) distilled white vinegar
  • 2 cups (480ml) filtered water
  • 2 tbsp (34g) pickling salt
  • 1 tbsp (12g) cane sugar
  • 2 lbs (900g) Kirby or Persian cucumbers, sliced into spears
  • 8 cloves (24g) garlic, smashed
  • 8 large (approx. 16g) fresh dill sprigs
  • 1 tbsp (6g) yellow mustard seeds
  • 1 tsp (2g) black peppercorns
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. Wash the cucumbers in cold water. Slice them into uniform spears or rounds. Peel a thin strip of skin off the blossom end of each cucumber. Note: This is the most important step for crunch.
  2. Pour the white vinegar, filtered water, pickling salt, and cane sugar into your saucepan.
  3. Heat over medium high until the salt and sugar are completely dissolved. This usually takes about 5 minutes.
  4. Remove the pan from the heat. Let the brine cool for 10 minutes. Note: This prevents the cucumbers from cooking in the jar.
  5. Divide the smashed garlic, mustard seeds, peppercorns, red pepper flakes, and fresh dill sprigs among 4 jars.
  6. Pack the cucumber spears tightly into the jars. Leave about 1/2 inch of headspace at the top.
  7. Pour the cooled brine over the cucumbers until they are fully submerged.
  8. Seal the jars tightly.
  9. Place the jars in the fridge for at least 24 hours before you open them.