Ingredients:

  • 2 lbs Persian or Kirby cucumbers, sliced into spears
  • 2 tbsp pickling salt (for drawing moisture)
  • 2 cups distilled white vinegar (5% acidity)
  • 1 cup filtered water
  • 1/4 cup granulated sugar
  • 1 tbsp pickling salt (for brine)
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 1 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place sliced cucumber spears in a large colander and sprinkle with 2 tbsp of pickling salt. Toss gently to coat and let sit for 30 minutes to draw out excess moisture. Rinse quickly under cold water and pat dry.
  2. In a medium saucepan, combine distilled white vinegar, water, sugar, and 1 tbsp of pickling salt. Bring to a light simmer over medium heat, stirring until sugar and salt are completely dissolved, then remove from heat.
  3. Divide the smashed garlic, fresh dill, mustard seeds, and peppercorns evenly between two 1-quart glass jars.
  4. Pack the cucumber spears tightly into the jars, leaving 1/2 inch of headspace. Pour the hot brine over the cucumbers until fully submerged.
  5. Seal the jars tightly and let them cool to room temperature before transferring to the refrigerator to chill for 24 hours.