Ingredients:

  • 4 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 4 large garlic cloves, smashed
  • 6 oz fresh dill sprigs
  • 3 medium jalapeños, sliced into rounds
  • 1 tbsp pickling salt
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 1/4 cup granulated sugar
  • 1 tbsp red pepper flakes
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly. Slice them into spears or rounds, ensuring you trim about 1/16th of an inch off the blossom end of every cucumber.
  2. Divide the smashed garlic, fresh dill sprigs, and jalapeño slices evenly among the 10 prepared pint jars.
  3. In a medium pot, combine the white vinegar, water, sugar, red pepper flakes, mustard seeds, peppercorns, and coriander seeds.
  4. Bring the mixture to a rolling boil over medium-high heat. Once boiling, stir in the pickling salt until completely dissolved.
  5. Remove from heat and let it simmer for 2 minutes to allow the spices to bloom.
  6. Pack the cucumber slices tightly into the jars, pressing down firmly to ensure they don't float.
  7. Carefully pour the hot brine over the cucumbers, filling the jars to the top, and seal tightly.
  8. Refrigerate for at least 24 hours before serving to allow flavors to cure.