Ingredients:

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

Instructions:

  1. Rinse cucumbers under cold water and trim about 1/16th of an inch off the blossom end to remove enzymes that cause softness.
  2. Cut each cucumber in half lengthwise, then cut those halves into quarters to create uniform spears.
  3. Divide the smashed garlic cloves, fresh dill sprigs, peppercorns, and mustard seeds evenly between the wide-mouth Mason jars.
  4. Pack the cucumber spears vertically into the jars, pressing them down firmly but gently.
  5. In a small saucepan, combine the water, vinegar, salt, and sugar.
  6. Bring the liquid to a simmer over medium heat, stirring until the salt and sugar have completely dissolved.
  7. Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace at the top.
  8. Gently tap the jar on the counter or use a butter knife to release any trapped air bubbles.
  9. Allow the jars to sit at room temperature until cool to the touch, then seal with lids and refrigerate for at least 24 hours.