Ingredients:

  • 1.5 lbs fresh 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
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the Kirby cucumbers thoroughly under cold water and slice into spears or 1/4 inch rounds.
  2. Divide the smashed garlic cloves and fresh dill sprigs evenly between two clean mason jars, tucking them into the bottom and sides.
  3. Combine the filtered water, white vinegar, kosher salt, and sugar in a small saucepan over medium heat.
  4. Stir constantly until the salt and sugar are completely dissolved and the liquid reaches a simmer.
  5. Stir in the mustard seeds and peppercorns, then remove from heat.
  6. Pack the sliced cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
  7. Pour the hot brine over the cucumbers, ensuring they are completely submerged, and tap the jars gently on the counter to release air bubbles.
  8. Seal tightly with lids, allow to cool to room temperature, and refrigerate for 24 hours for optimal flavor penetration.