Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or chips
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 2 tsp mustard seeds
  • 1 tsp black peppercorns
  • 2 cups apple cider vinegar
  • 2 cups filtered water
  • 2 tbsp coarse sea salt
  • 1 tbsp raw honey

Instructions:

  1. Wash the cucumbers thoroughly. Slice off the blossom end of each cucumber to ensure a crispy result, then cut the remaining cucumbers into spears or rounds.
  2. Divide the smashed garlic, fresh dill, mustard seeds, and peppercorns evenly between two 32 oz mason jars.
  3. Combine apple cider vinegar, filtered water, sea salt, and honey in a saucepan. Bring to a light simmer over medium heat, stirring until salt is completely dissolved, then remove from heat immediately.
  4. Tightly pack the cucumbers into the jars, pressing them down firmly so they do not float.
  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 trapped air bubbles, seal with lids, and allow to cool to room temperature.
  7. Transfer jars to the refrigerator and cure for 24 to 48 hours for maximum flavor infusion.