Ingredients:

  • 3 lbs Kirby or pickling cucumbers, sliced into 1/4 inch chips
  • 6 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 2 tbsp whole black peppercorns
  • 1 tbsp whole mustard seeds
  • 2 cups white distilled vinegar (5% acidity)
  • 2 cups filtered water
  • 1/4 cup kosher salt
  • 1 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly in cold water.
  2. Slice off the blossom end of each cucumber to remove enzymes that cause softening.
  3. Using a mandoline or knife, cut the cucumbers into uniform 1/4 inch (0.6cm) slices.
  4. Divide the sliced cucumbers evenly among five clean pint-sized jars.
  5. Distribute smashed garlic, chopped fresh dill, black peppercorns, and mustard seeds evenly across the jars.
  6. Add a pinch of red pepper flakes to each jar if using.
  7. Combine white vinegar, filtered water, and kosher salt in a stainless steel saucepan.
  8. Bring the mixture to a simmer over medium-high heat, stirring until salt is completely dissolved.
  9. Remove from heat and let sit for 2 minutes to cool slightly.
  10. Carefully pour the hot brine over the cucumbers in the jars, leaving space at the top.
  11. Seal the jars and refrigerate for 24 hours to allow flavors to penetrate and the pickles to crisp.