Ingredients:

  • 2 lbs Kirby cucumbers
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 tbsp mustard seeds
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp black peppercorns

Instructions:

  1. Wash the cucumbers thoroughly. Slice each cucumber lengthwise into quarters to create uniform spears, removing a thin sliver (about 1/8 inch) from the blossom end to maintain crispness.
  2. Divide the smashed garlic, chopped dill, mustard seeds, and black peppercorns evenly between sterilized quart-size glass Mason jars.
  3. Combine the distilled water, white vinegar, kosher salt, and granulated sugar in a stainless steel saucepan.
  4. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
  5. Remove the saucepan from heat and allow the brine to sit for 5 minutes to cool slightly.
  6. Pack the cucumber spears tightly into the prepared Mason jars and pour the brine over the spears until fully submerged.
  7. Seal the jars and refrigerate for a minimum of 24 hours to allow the flavors to penetrate.