Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 8 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 2 tsp black peppercorns
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 3 tbsp kosher salt
  • 1 tbsp yellow mustard seeds
  • 1 tsp sugar

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or thick coins.
  2. Divide the smashed garlic, fresh dill sprigs, and peppercorns evenly between two sterilized 1-quart Mason jars.
  3. Pack the cucumber spears tightly into the jars, ensuring they are snug to prevent floating.
  4. In a medium saucepan, combine the distilled white vinegar, filtered water, kosher salt, mustard seeds, and sugar.
  5. Bring the brine to a rolling boil over medium-high heat, stirring consistently until salt and sugar are completely dissolved.
  6. Carefully let the brine sit for 60 seconds, then pour the hot brine over the cucumbers, leaving 1/2 inch of headspace at the top of each jar.
  7. Tap the jars gently on the counter to release air bubbles, seal the lids tightly, and let them cool to room temperature.
  8. Transfer the jars to the refrigerator and cure for a minimum of 24 hours.