Ingredients:

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

Instructions:

  1. Divide the smashed garlic cloves, dill seeds, peppercorns, and red pepper flakes evenly between two wide-mouth quart jars. Pack the sliced cucumbers tightly into the jars, tucking in the fresh dill sprigs between layers.
  2. In a non-reactive saucepan, combine the water, vinegar, salt, and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved, then remove from heat immediately.
  3. Carefully pour the hot brine over the cucumbers until they are completely submerged, leaving about 1/2 inch of headspace. Seal the lids tightly, let sit on the counter until room temperature, then transfer to the refrigerator for 24 hours.