Ingredients:

  • 2 lbs Kirbey or Persian cucumbers, sliced into spears or chips
  • 8 cloves garlic, smashed but left whole
  • 4 sprigs fresh dill
  • 2 tsp red pepper flakes
  • 2 whole Thai bird's eye chilies, slit lengthwise
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Scrub the cucumbers clean and slice them into spears or rounds. Distribute the smashed garlic cloves, fresh dill sprigs, red pepper flakes, and slit Thai chilies into the bottom of each clean Mason jar.
  2. In a medium saucepan, combine the white vinegar, filtered water, pickling salt, sugar, mustard seeds, and peppercorns. Place over medium-high heat and bring to a gentle simmer, stirring occasionally until the salt and sugar have completely dissolved.
  3. Tightly pack the cucumber slices into the jars, pressing down firmly to remove air gaps. Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace at the top, and tap the jars gently on the counter to release trapped air bubbles.
  4. Seal the jars with lids and let them cool to room temperature on the counter. Once cooled, transfer them to the refrigerator for at least 24 hours to cure.