Ingredients:

  • 2 lbs (907g) Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 2 tbsp (34g) coarse sea salt
  • 1 tsp (5g) calcium chloride
  • 2 cups (480ml) distilled white vinegar
  • 1 cup (240ml) filtered water
  • 2 tbsp (25g) cane sugar
  • 1 tbsp (18g) pickling salt
  • 4 cloves (12g) garlic, smashed
  • 3 whole habanero peppers, sliced
  • 1 tbsp (6g) crushed red pepper flakes
  • 1 bunch (15g) fresh dill sprigs
  • 1 tsp (2g) black peppercorns
  • 1 tsp (2g) mustard seeds

Instructions:

  1. Toss the sliced cucumbers with coarse sea salt in a large bowl. Let them sit for 30 minutes to draw out excess moisture.
  2. Rinse the cucumbers thoroughly under cold water and pat dry with a lint-free towel.
  3. In a saucepan, combine the distilled white vinegar, filtered water, sugar, and pickling salt. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar have completely dissolved.
  4. Remove the brine from heat immediately to prevent the vinegar from reducing.
  5. Distribute the smashed garlic, sliced habaneros, red pepper flakes, dill sprigs, peppercorns, and mustard seeds evenly among the three mason jars.
  6. Pack the prepared cucumber slices tightly into the jars.
  7. Pour the hot brine over the cucumbers, ensuring they are completely submerged, then seal the jars.
  8. Refrigerate the jars for at least 24 hours to allow flavors to penetrate and achieve maximum crunch.