Ingredients:

  • 4 lbs Kirby or Persian cucumbers
  • 8 cloves garlic, smashed
  • 1 cup fresh dill sprigs, packed
  • 8 dried bay leaves
  • 2 tsp black peppercorns
  • 4 cups white distilled vinegar
  • 4 cups filtered water
  • 1/2 cup kosher salt
  • 2 tbsp granulated sugar

Instructions:

  1. Wash the cucumbers thoroughly in cold water and slice approximately 1/16 inch from the blossom end of each cucumber.
  2. Prepare the jars by adding 2 smashed garlic cloves, a handful of fresh dill, 2 bay leaves, and a pinch of peppercorns to each of the 4 sterilized quart jars.
  3. Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
  4. In a large stainless steel pot, combine white distilled vinegar, filtered water, kosher salt, and granulated sugar.
  5. Bring the brine mixture to a rolling boil over medium-high heat, then reduce heat and simmer for 5 minutes to ensure salt and sugar are fully dissolved.
  6. Carefully pour the hot brine over the cucumbers in each jar until they are completely submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles, seal the lids tightly, and allow them to cool to room temperature.
  8. Transfer the jars to the refrigerator and chill for at least 24 hours before opening.