Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 4 cloves garlic, smashed
  • 4 tbsp fresh dill, roughly chopped
  • 4 pieces fresh jalapeño, sliced into rounds
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into uniform spears.
  2. Divide the smashed garlic, fresh dill, and jalapeño slices evenly across the bottom of four pint-sized mason jars.
  3. Pack the cucumber spears tightly into the jars, leaving about ½ inch of headspace at the top.
  4. Combine white distilled vinegar, water, salt, sugar, red pepper flakes, peppercorns, mustard seeds, and coriander seeds in a saucepan.
  5. Bring the brine mixture to a simmer over medium-high heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately.
  6. Pour the hot brine over the packed cucumbers, ensuring they are fully submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles, seal tightly, and cool to room temperature.
  8. Transfer jars to the refrigerator and chill for 24 hours before serving.