Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 4 cloves garlic, smashed
  • 2 tbsp red pepper flakes
  • 4 sprigs fresh dill, stems included
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar

Instructions:

  1. Pack the smashed garlic cloves, red pepper flakes, and fresh dill sprigs into the bottom of two clean Mason jars.
  2. Divide the sliced cucumbers evenly between the jars, packing them tightly but without crushing the slices to ensure they stay submerged.
  3. Combine the white vinegar, water, pickling salt, and sugar in a saucepan over medium heat.
  4. Stir constantly until the salt and sugar are completely dissolved and the liquid reaches a simmer, then remove from heat immediately.
  5. Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace at the top.
  6. Tap the jars gently on the counter to release any trapped air bubbles.
  7. Seal the lids tightly and let the jars cool to room temperature before transferring them to the refrigerator for 24 hours.