Ingredients:

  • 1 lb (450g) Persian or Kirby cucumbers
  • 6 cloves (18g) garlic
  • 1/2 cup (15g) fresh dill
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) filtered water
  • 1 tbsp (18g) sea salt
  • 1 tsp (4g) granulated sugar
  • 1 tsp (2g) black peppercorns
  • 1 tsp (3g) yellow mustard seeds
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly. Trim approximately 1/8 inch off the blossom end and the stem end. Note: The blossom end contains enzymes that make pickles soft.
  2. Slice each cucumber lengthwise into quarters. Cut them into uniform spears so they brine at the same rate.
  3. Pack the spears tightly and vertically into two pint size jars. Push them in firmly but don't force them to the point of breaking.
  4. Divide the smashed garlic cloves, chopped fresh dill, peppercorns, mustard seeds, and red pepper flakes evenly between the two jars. Push the aromatics into the gaps between the spears.
  5. In a small saucepan, combine white distilled vinegar, filtered water, sea salt, and granulated sugar.
  6. Bring the mixture to a simmer over medium heat, stirring until salt and sugar are completely dissolved. You'll smell a sharp, vinegary steam.
  7. Remove from heat and let cool for 5 minutes. Note: Pouring boiling brine can slightly cook the cucumbers, reducing the snap.
  8. Pour the warm brine over the cucumbers until they are completely submerged.
  9. Tap the jars gently on the counter to release any trapped air bubbles.
  10. Seal tightly and refrigerate for at least 24 hours. The flavor peaks after 48 hours when the garlic fully penetrates the core.