Ingredients:

  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 3 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 12 cloves fresh garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 1 tsp calcium chloride

Instructions:

  1. Wash cucumbers thoroughly and slice into spears. Distribute the smashed garlic cloves, fresh dill, and whole spices evenly across the bottom of the four jars. Pack the cucumber spears tightly into the jars, leaving about ½ inch of headspace at the top.
  2. In a saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the salt and sugar are completely dissolved. Once simmering, remove from heat immediately.
  3. Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Tap the jars gently on the counter to release trapped air bubbles.
  4. Seal the lids tightly and allow the jars to cool to room temperature before transferring them to the refrigerator. Let them cure for at least 24 hours for maximum flavor penetration.