Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 1/2 cup fresh dill, roughly chopped
  • 6 cloves garlic, smashed and peeled
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp whole black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Divide the smashed garlic cloves, fresh dill sprigs, and aromatic seeds evenly among the four clean glass jars. Pack the cucumber spears tightly into the jars, leaving about 1/2 inch of headspace at the top.
  2. Combine the white vinegar, water, kosher salt, and sugar in a saucepan over medium heat. Stir constantly until the salt and sugar have completely dissolved and the liquid just reaches a simmer; do not let it reach a rolling boil.
  3. Carefully pour the hot brine over the cucumbers in each jar, ensuring they are fully submerged. Seal the lids tightly.
  4. Let the jars sit on the counter until they reach room temperature, then transfer them immediately to the refrigerator. Chill for at least 48 hours before opening.