Ingredients:

  • 1.5 lbs Kirby or Persian cucumbers, sliced into spears
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 tsp black peppercorns
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tsp granulated sugar

Instructions:

  1. Wash cucumbers thoroughly under cold water and slice each lengthwise into quarters to create spears.
  2. Divide the smashed garlic, fresh dill sprigs, and peppercorns evenly between two 16-oz wide-mouth glass mason jars.
  3. Pack the cucumber spears tightly into the jars, standing them vertically so they remain snug.
  4. Combine distilled white vinegar, filtered water, kosher salt, and sugar in a saucepan over medium heat.
  5. Stir occasionally until the salt and sugar are completely dissolved and the liquid reaches a gentle simmer.
  6. Carefully pour the hot brine over the cucumbers, leaving approximately 1/2 inch of headspace at the top.
  7. Tap the jars gently on the counter to release trapped air bubbles, seal the lids tightly, and let sit at room temperature for 30 minutes.
  8. Transfer jars to the refrigerator and cure for at least 24 hours before opening.