Ingredients:

  • 2 lbs Kirby or Persian Cucumbers
  • 10 fresh garlic cloves, smashed
  • 5 fresh dill sprigs
  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Scrub the cucumbers clean and slice off a thin sliver (1/16th inch) from the blossom end of each cucumber.
  2. Slice the cucumbers into spears by quartering them lengthwise or into thick rounds.
  3. Smash the garlic cloves with the flat side of a knife to release essential oils.
  4. Divide the peppercorns, mustard seeds, and red pepper flakes evenly between two 1-quart wide-mouth mason jars.
  5. Pack the smashed garlic and fresh dill sprigs into the jars, then tightly pack the cucumber spears, leaving 1/2 inch of headspace.
  6. In a saucepan, combine water, vinegar, salt, and sugar. Bring to a simmer over medium heat, stirring until salt and sugar are completely dissolved.
  7. Carefully pour the hot brine over the cucumbers until fully submerged.
  8. Allow jars to cool slightly on the counter, then seal with lids and refrigerate for 24 to 48 hours before eating.