Ingredients:

  • 5 lbs Kirby or pickling cucumbers
  • 5 cloves garlic, peeled and smashed
  • 5 sprigs fresh dill
  • 1 medium white onion, thinly sliced
  • 4 cups distilled white vinegar (5% acidity)
  • 4 cups filtered water
  • 1/2 cup sea salt (non-iodized)
  • 1/4 cup cane sugar
  • 2 tbsp whole black peppercorns
  • 1 tbsp mustard seeds

Instructions:

  1. Scrub cucumbers thoroughly and slice off exactly 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Cut cucumbers into spears or coins depending on preference.
  3. Divide the smashed garlic, fresh dill, and sliced onions evenly among five sterilized pint jars.
  4. In a large stainless steel pot, combine the distilled white vinegar, filtered water, sea salt, cane sugar, peppercorns, and mustard seeds.
  5. Bring the brine mixture to a rolling boil over medium-high heat, stirring continuously until salt and sugar are completely dissolved.
  6. Pack the sliced cucumbers tightly into the jars, pressing down firmly but gently.
  7. Carefully ladle the hot brine over the cucumbers, leaving exactly 1/2 inch of headspace at the top.
  8. Run a clean plastic utensil or chopstick around the inside of the jar to release trapped air bubbles.
  9. Wipe the jar rims with a damp cloth, center the lids, and screw the rings on until finger-tip tight.
  10. Place jars in a water bath canner, ensuring they are covered by at least 1 inch of water.
  11. Bring water to a full rolling boil and process pints for 10 minutes.
  12. Remove jars using a jar lifter and place them on a towel-lined counter to sit undisturbed for 24 hours.