Ingredients:

  • 2 lbs Kirby cucumbers
  • 1 medium white onion
  • 6 cloves garlic
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 4 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice the Kirby cucumbers into uniform spears.
  2. Divide the thinly sliced white onion and smashed garlic cloves evenly between two 1-quart glass jars, placing them at the bottom and sides.
  3. Combine white distilled vinegar, filtered water, kosher salt, and granulated sugar in a small saucepan.
  4. Heat over medium heat, stirring occasionally, until the salt and sugar have completely dissolved. Remove from heat immediately.
  5. Tightly pack the cucumber spears into the jars vertically to maximize space.
  6. Tuck fresh dill sprigs, black peppercorns, and mustard seeds into the gaps between the spears.
  7. Pour the hot brine over the cucumbers until they are completely submerged.
  8. Seal the lids tightly and let the jars sit at room temperature for 1 hour to cool.
  9. Transfer to the refrigerator for at least 24 hours before eating.