Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or coins
  • 2 tbsp Kosher salt (for sweating)
  • 2 cups white distilled vinegar (5% acidity)
  • 1 cup filtered water
  • 1 tbsp cane sugar
  • 1 tbsp Kosher salt
  • 8 cloves garlic, peeled and smashed
  • 1/2 cup fresh dill, coarsely chopped or in sprigs
  • 1 tsp black peppercorns, whole
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash cucumbers thoroughly and slice into spears, coins, or leave whole if using mini-cukes. Place in a colander, toss with 2 tbsp of salt, and let sit for 30 minutes. Rinse with cold water and pat dry.
  2. In a medium saucepan, combine white vinegar, water, sugar, and 1 tbsp of salt. Bring to a simmer over medium heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately.
  3. Divide the smashed garlic, peppercorns, mustard seeds, red pepper flakes, and fresh dill evenly between two quart-sized glass Mason jars.
  4. Pack the cucumbers tightly into the jars. Pour the warm brine over the cucumbers until they are completely submerged. Tap jars gently on the counter to release trapped air bubbles and seal with lids.
  5. Refrigerate for 24 to 48 hours to allow flavors to penetrate and the pickles to chill.