Ingredients:

  • 1.5 lbs Kirby or pickling cucumbers, sliced into spears
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1 cup white distilled vinegar
  • 1 cup water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the cucumbers thoroughly and slice each lengthwise into quarters to create spears.
  2. Divide the smashed garlic cloves, black peppercorns, and fresh dill evenly between two 16 oz wide-mouth Mason jars.
  3. Pack the cucumber spears tightly into the jars, leaving about half an inch of headspace at the top.
  4. In a small saucepan, combine the water, white vinegar, kosher salt, and sugar.
  5. Bring the brine mixture to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved, then remove from heat immediately.
  6. Carefully pour the hot brine over the cucumbers, ensuring every spear is completely submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles, seal the lids tightly, and let cool on the counter for 30 minutes.
  8. Transfer the jars to the refrigerator for at least 24 hours before serving.