Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into spears
  • 12 cloves garlic, split (6 crushed, 6 thinly sliced)
  • 5 sprigs fresh dill, stems included
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 3 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tbsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Wash the cucumbers thoroughly. Slice them into spears or rounds, ensuring you trim the blossom end off each cucumber to maintain crunch.
  2. Divide the sliced and crushed garlic and the fresh dill evenly among five quart-sized glass Mason jars.
  3. Combine the water, white vinegar, pickling salt, and sugar in a medium stainless steel saucepan. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar have completely dissolved, then remove from heat immediately.
  4. Add the black peppercorns and mustard seeds to the jars. Pack the cucumber spears tightly into the jars, ensuring they are snug but not crushed.
  5. Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace at the top of each jar.
  6. Seal the jars tightly with lids. Let them sit at room temperature for approximately 2 hours, then move them to the refrigerator to cure for at least 24 hours before opening.