Ingredients:

  • 1.5 lbs Kirby or Persian Cucumbers
  • 1 small White or Yellow Onion
  • 4 cloves Garlic, smashed and peeled
  • 1.5 cups Distilled White Vinegar (5% acidity)
  • 1.5 cups Filtered Water
  • 2 tbsp Kosher Salt
  • 1 tbsp Granulated Sugar
  • 1 bunch Fresh Dill sprigs, roughly chopped
  • 2 tsp Yellow Mustard Seeds
  • 1 tsp Black Peppercorns, whole
  • 0.5 tsp Red Pepper Flakes

Instructions:

  1. Wash 1.5 lbs of cucumbers and slice them into halves, spears, or 1/4 inch chips. Note: Trimming the blossom end (the non stem end) is vital to prevent softening enzymes from ruining the crunch.
  2. Smash 4 cloves of garlic and roughly chop 1 bunch of dill. Place them at the bottom of your clean jar along with the 1 small sliced onion.
  3. Shove the cucumber pieces into the jar as tightly as possible until they are wedged in and won't float.
  4. In a small saucepan, combine 1.5 cups vinegar, 1.5 cups water, 2 tbsp salt, and 1 tbsp sugar.
  5. Heat over medium until the liquid is clear and the salt has vanished. This should only take about 3 to 5 minutes.
  6. Stir in 2 tsp mustard seeds, 1 tsp peppercorns, and 0.5 tsp red pepper flakes into the warm liquid.
  7. Carefully pour the warm brine over the cucumbers in the jar until every piece is fully submerged.
  8. Let the jar sit on the counter for about 20 minutes to reach room temperature before putting the lid on.
  9. Place the jar in the back of the fridge. Wait at least 24 hours until the cucumbers turn from bright green to a translucent olive color.