Ingredients:

  • 2 lbs Kirby cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1/2 tsp black peppercorns
  • 1/2 tsp yellow mustard seeds
  • 1/4 tsp red pepper flakes

Instructions:

  1. Wash the Kirby cucumbers thoroughly and trim the blossom end to prevent softening. Slice the cucumbers into 1/4-inch rounds or long spears.
  2. Pack the smashed garlic cloves and chopped fresh dill sprigs into the bottom of two clean 1-quart wide-mouth glass mason jars.
  3. In a mixing bowl, whisk together the white distilled vinegar, filtered water, kosher salt, and granulated sugar until the salt and sugar are completely dissolved.
  4. Tightly pack the cucumber slices into the jars, pressing down firmly to eliminate air gaps. Pour the brine over the cucumbers until they are completely submerged.
  5. Seal the lids tightly and place the jars in the refrigerator. Chill for 24 hours for peak flavor and crispness, shaking gently once or twice during the first day.