Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into spears or coins
  • 2 tbsp Kosher salt
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 2 tbsp granulated sugar
  • 2 tbsp pickling salt
  • 8 cloves garlic, smashed
  • 1 cup fresh dill weed, roughly chopped
  • 2 tbsp dill seeds
  • 1 tbsp whole black peppercorns
  • 1 tsp red pepper flakes

Instructions:

  1. Toss the sliced cucumbers with 2 tbsp Kosher salt in a large bowl and let sit for 30 minutes to draw out excess moisture. Rinse thoroughly with cold water and pat dry.
  2. In a medium saucepan, combine filtered water, distilled white vinegar, granulated sugar, and pickling salt. Bring to a rolling boil over medium-high heat, stirring until dissolved, then remove from heat immediately.
  3. Distribute smashed garlic, fresh dill, dill seeds, and peppercorns evenly across the bottom of 8 Mason jars. Pack the cured cucumbers tightly into the jars, leaving 1/2 inch of headspace.
  4. Pour the hot brine over the cucumbers until completely submerged. Gently tap jars on the counter to release air bubbles, seal with lids, cool to room temperature, and refrigerate for 48 hours.