Ingredients:

  • 1.5 lbs Kirby or Persian cucumbers, sliced into spears
  • 6 cloves garlic, smashed
  • 3 fresh Thai red chilies, slit lengthwise
  • 3 sprigs fresh dill, stalks included
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tbsp dill seeds
  • 1 tsp black peppercorns
  • 1 tsp red pepper flakes
  • 1/2 tsp mustard seeds

Instructions:

  1. Prepare sterilized jars by distributing the aromatics first. Into each jar, drop 2 smashed garlic cloves, one Thai chili, and a sprig of fresh dill. Note: Smashed garlic releases more oils than sliced garlic.
  2. Pack the cucumber spears tightly into the jars. Leave about 1/2 inch of headspace at the top. Note: Packing them tight prevents them from floating.
  3. Combine the water, vinegar, pickling salt, sugar, and the entire spice blend in a small saucepan.
  4. Bring the mixture to a gentle simmer over medium heat. Stir until the salt and sugar are completely dissolved and the liquid is clear.
  5. Carefully pour the hot brine over the cucumbers. Ensure they are completely submerged.
  6. Tap the jars gently on the counter to release any trapped air bubbles.
  7. Seal the lids tightly.
  8. Chill in the refrigerator for at least 24 hours until the flavors have fully infused.