Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 2 medium fresh jalapeños, sliced into rounds
  • 4 large garlic cloves, smashed
  • 3 tbsp fresh dill, roughly chopped
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp red pepper flakes

Instructions:

  1. Trim the blossom end of the cucumbers. Slice each cucumber lengthwise into quarters to create uniform spears. Roughly chop the dill and smash the garlic cloves with the side of a knife.
  2. Combine the water, white vinegar, kosher salt, sugar, and red pepper flakes in a small saucepan. Bring to a light simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved. Remove from heat immediately.
  3. Distribute the smashed garlic and jalapeño rounds evenly between two 32 oz wide-mouth mason jars. Pack the cucumber spears tightly into the jars vertically and tuck the fresh dill into the gaps.
  4. Pour the hot brine over the cucumbers until they are completely submerged. Tap the jars gently on the counter to remove trapped air bubbles. Seal the lids tightly, let them cool on the counter for 30 minutes, and then transfer to the refrigerator for 24 hours.