Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp cane sugar
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pack the smashed garlic cloves and fresh dill sprigs at the bottom of each clean glass jar.
  2. Tightly pack the cucumber spears vertically into the jars, leaving about 1/2 inch of headspace at the top.
  3. In a small saucepan, combine the vinegar, water, salt, sugar, and peppercorns.
  4. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved.
  5. Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged.
  6. Tap the jars gently on the counter to release any trapped air bubbles.
  7. Seal the lids tightly and let the jars cool on the counter for 30 minutes before transferring them to the refrigerator for 24 hours.