Ingredients:

  • 3 lbs Kirbys or pickling cucumbers
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 1 tbsp black peppercorns
  • 1 tsp mustard seeds
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 1/2 cup pickling salt
  • 1 tsp granulated sugar

Instructions:

  1. Wash cucumbers thoroughly in cold water and slice off 1/16th of an inch from the blossom end of each cucumber to neutralize pectin-breaking enzymes.
  2. Divide the smashed garlic, fresh dill, black peppercorns, and mustard seeds equally among the bottom of four pint-sized Mason jars.
  3. Pack the cucumbers into the jars vertically, pressing down firmly to ensure they are snug and leave 1/2 inch of headspace.
  4. In a medium pot, combine filtered water, distilled white vinegar, pickling salt, and granulated sugar; bring to a rolling boil, stirring until salt is completely dissolved.
  5. Pour the boiling brine over the cucumbers in the jars, leaving 1/4 inch of headspace.
  6. Gently tap the jars to release trapped air bubbles, wipe the rims clean, and seal tightly with lids.