Ingredients:

  • 1.5 lbs Kirby cucumbers, sliced into spears or rounds
  • 3 medium jalapeños, sliced into rounds
  • 4 cloves garlic, smashed
  • 1/2 medium white onion, thinly sliced
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers and pat them completely dry. Slice them into spears or rounds.
  2. Pack the sliced cucumbers, jalapeños, smashed garlic, and onion into the jars, pressing them down firmly to ensure they stay submerged.
  3. Combine the vinegar, water, salt, sugar, peppercorns, mustard seeds, and red pepper flakes in a stainless steel or enamel saucepan.
  4. Bring the brine to a simmer over medium-high heat, whisking occasionally until the salt and sugar are completely dissolved. Remove from heat immediately once it reaches a boil.
  5. Carefully pour the hot brine over the vegetables in the jars, leaving approximately 1/2 inch of headspace at the top.
  6. Tap the jars gently on the counter to release any trapped air bubbles, screw on the lids, and let the jars cool to room temperature on the counter.
  7. Place the jars in the refrigerator and chill for a minimum of 24 hours before serving.