Ingredients:

  • 2 lbs Kirbys or Persian cucumbers, sliced into spears or coins
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tbsp dill seeds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tsp granulated sugar

Instructions:

  1. Wash the cucumbers thoroughly. Slice off approximately 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes. Cut the cucumbers into spears or thick rounds.
  2. Distribute the smashed garlic, chopped fresh dill, and dill seeds evenly between two 32 oz wide-mouth Mason jars.
  3. In a small saucepan, combine filtered water, white distilled vinegar, kosher salt, and sugar. Heat over medium heat, stirring occasionally until salt and sugar are completely dissolved, then remove from heat immediately.
  4. Pack the cucumbers tightly into the jars. Pour the warm (not boiling) brine over the cucumbers, leaving 1/2 inch of headspace at the top. Seal the lids tightly and let jars sit on the counter until they reach room temperature.
  5. Transfer the jars to the refrigerator and chill for at least 24 hours to allow peak flavor and texture development.