Ingredients:

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

Instructions:

  1. Wash cucumbers thoroughly and slice them into spears or rounds.
  2. Place sliced cucumbers in a colander, sprinkle with 2 tbsp kosher salt, toss, and let sit for 30 minutes to draw out excess water.
  3. Rinse the cucumbers under cold water to remove excess salt and pat dry.
  4. Divide the smashed garlic, fresh dill, mustard seeds, and peppercorns evenly among the four clean glass jars.
  5. In a stainless steel saucepan, combine white vinegar, water, pickling salt, and sugar.
  6. Bring the mixture to a rolling boil over medium-high heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately.
  7. Pack the prepared cucumbers tightly into the jars, pressing them down firmly around the aromatics.
  8. Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace at the top.
  9. Seal jars and refrigerate for 24 hours before serving.