Ingredients:

  • 2 lbs Kirby or Pickling Cucumbers, sliced into spears
  • 8-12 fresh dill sprigs
  • 8 garlic cloves, peeled and smashed
  • 2 cups water
  • 1 cup white distilled vinegar
  • 2 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Divide the smashed garlic cloves and black peppercorns evenly between the two clean mason jars. Place 4-6 whole dill sprigs at the bottom of each jar, pushing them slightly to the sides to create a 'nest'.
  2. Tightly pack the cucumber spears into the jars. Slide a few extra dill sprigs into the gaps between the spears to ensure every cucumber is in contact with the herb.
  3. In a medium saucepan, combine the water, white vinegar, kosher salt, sugar, and mustard seeds. Bring the mixture to a simmer over medium-high heat, stirring occasionally until the salt and sugar have completely dissolved. Remove from heat immediately.
  4. Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged, leaving about 1/2 inch of headspace. Seal with lids, let cool to room temperature, then transfer to the refrigerator for 24 hours.