Ingredients:

  • 2 lbs Kirby or Persian cucumbers
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill sprigs
  • 1 tbsp black peppercorns
  • 1 tsp mustard seeds
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 1/4 cup pickling salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the cucumbers thoroughly in cold water. Trim approximately 1/8 inch off both the stem and the blossom end of each cucumber. Slice each cucumber lengthwise into quarters to create uniform spears.
  2. Divide the smashed garlic cloves, fresh dill sprigs, black peppercorns, and mustard seeds evenly between two sterilized wide-mouth quart glass jars.
  3. Pack the cucumber spears tightly into the jars, standing them vertically to maximize space.
  4. Combine the distilled white vinegar, filtered water, pickling salt, and sugar in a small stainless steel saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved.
  5. Carefully pour the hot brine over the cucumbers, ensuring every spear is completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
  6. Seal the lids tightly and let them cool to room temperature before moving them to the refrigerator to cure for at least 24 hours.