Ingredients:

  • 2 lbs Kirby or Persian cucumbers
  • 6 cloves fresh garlic
  • 1/2 cup fresh dill sprigs
  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp dill seeds

Instructions:

  1. Wash the cucumbers thoroughly. Slice off approximately 1/8 inch from the blossom end of each cucumber to ensure maximum crispness. Slice the cucumbers into spears or coins.
  2. Pack the cucumbers tightly into 4 wide-mouth Mason jars, alternating with smashed garlic cloves and fresh dill sprigs.
  3. In a medium saucepan, combine the white distilled vinegar, water, pickling salt, and sugar. Heat over medium-high heat, stirring occasionally, until the salt and sugar have completely dissolved and the liquid reaches a gentle simmer.
  4. Add the mustard seeds, black peppercorns, and dill seeds to the simmering brine. Let them steep for 60 seconds to release their essential oils, then remove the pan from the heat.
  5. Carefully pour the hot brine over the packed cucumbers in the jars, ensuring they are fully submerged. Seal the lids and refrigerate for 24 hours to cure.