Ingredients:

  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp dill seeds
  • 1/2 tsp red pepper flakes
  • 2 bay leaves
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp cane sugar
  • 2 lbs Kirby or Persian cucumbers
  • 4 cloves garlic
  • 4 sprigs fresh dill
  • 4 slices fresh lemon

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or rounds.
  2. Pack the cucumbers tightly into four sterilized pint jars. In each jar, add one smashed garlic clove, one sprig of fresh dill, a slice of lemon, and a pinch of the pickling spice blend.
  3. In a medium saucepan, combine the distilled white vinegar, filtered water, pickling salt, and cane sugar.
  4. Place the saucepan over medium-high heat and bring to a gentle boil, stirring until the salt and sugar have completely dissolved.
  5. Carefully pour the hot brine over the packed cucumbers, leaving 1/2 inch of headspace at the top of each jar.
  6. Tap the jars gently on the counter to remove air bubbles, seal the lids tightly, and let cool to room temperature.
  7. Transfer the jars to the refrigerator and chill for 24 hours before serving.