Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 8 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 2 cups filtered water
  • 1 cup white distilled vinegar
  • 2 tbsp Kosher salt
  • 1 tbsp granulated sugar
  • 1 tbsp whole black peppercorns
  • 1 tbsp yellow mustard seeds
  • 2 dried bay leaves

Instructions:

  1. Wash cucumbers thoroughly. Trim the blossom end to remove enzymes that cause softening. Slice them into preferred shape. Divide cucumbers, smashed garlic, and fresh dill evenly between two quart-sized jars, packing them tightly.
  2. In a medium saucepan, combine filtered water, white vinegar, Kosher salt, and sugar. Place over medium heat and stir occasionally until salt and sugar are dissolved. Bring the liquid to a gentle simmer.
  3. Add peppercorns, mustard seeds, and bay leaves to the jars. Carefully pour the hot brine over the cucumbers until completely submerged. Tap jars gently on the counter to release air bubbles. Seal lids tightly and let cool to room temperature before refrigerating for 24 hours.