Ingredients:

  • 5 cups water
  • 5 cups white distilled vinegar
  • 1/3 cup kosher salt
  • 2 tbsp granulated sugar
  • 15 cloves garlic, smashed
  • 1 cup fresh dill sprigs, packed
  • 2 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 1 tsp red pepper flakes
  • 5 lbs Kirby or Persian cucumbers, sliced or whole

Instructions:

  1. Distribute the smashed garlic, fresh dill sprigs, mustard seeds, peppercorns, and red pepper flakes evenly across the bottom of five wide mouth pint mason jars.
  2. Combine water, vinegar, salt, and sugar in a large stainless steel pot.
  3. Bring the mixture to a rolling boil over medium high heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately. Wait for the bubbles to stop churning before pouring.
  4. Pack the cucumbers tightly into the jars, sliding them in vertically to maximize space.
  5. Pour the hot Dill Pickle Brine over the cucumbers, leaving 1/2 inch of headspace at the top.
  6. Seal the lids tightly. Check for a firm seal by pressing the center of the lid.
  7. Allow the jars to cool on the counter for about 30 minutes.
  8. Refrigerate for 24 hours to allow flavors to infuse and the texture to set.