Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into spears or coins
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 tbsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 2 cups filtered water
  • 2 cups white distilled vinegar
  • 3 tbsp kosher salt
  • 1 tsp granulated sugar

Instructions:

  1. Thoroughly rinse the cucumbers and slice off the blossom end to preserve crunch.
  2. Slice cucumbers into uniform spears or thick rounds.
  3. Divide the smashed garlic, fresh dill sprigs, peppercorns, and mustard seeds evenly between the bottom of two wide-mouth quart-sized Mason jars.
  4. In a medium stainless steel saucepan, combine filtered water, vinegar, kosher salt, and sugar.
  5. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt is completely dissolved.
  6. Remove from heat and let the brine sit for 2 minutes.
  7. Pack the cucumber slices tightly into the jars, pressing them down firmly over the aromatics.
  8. Pour the hot brine over the cucumbers until they are completely submerged, leaving about 1/2 inch of headspace.
  9. Secure the lids and let the jars cool to room temperature, then transfer to the refrigerator for at least 24 hours.