Ingredients:

  • 2 lbs (907g) Fresh pickling cucumber spears
  • 2 tbsp (30g) Pickling salt
  • 2 cups (480ml) Distilled white vinegar
  • 1 cup (240ml) Filtered water
  • 2 tbsp (25g) Pickling salt
  • 1 tbsp (12g) Granulated sugar
  • 4 cloves (12g) Garlic, smashed
  • 1/2 cup (15g) Fresh dill, roughly chopped
  • 1 tbsp (10g) Yellow mustard seeds
  • 1 tsp (3g) Black peppercorns
  • 1/2 tsp (1g) Red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly. Slice off the blossom end and cut each cucumber lengthwise into quarters to create uniform spears.
  2. Toss the spears in a large bowl with 2 tbsp (30g) of pickling salt and let them sit for 2 hours to draw out excess water.
  3. Rinse the cucumbers under cold water to remove excess surface salt and pat dry.
  4. In a saucepan, combine distilled white vinegar, filtered water, pickling salt, and sugar.
  5. Bring the mixture to a gentle boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
  6. Remove from heat and let the brine cool for 10 minutes before pouring over cucumbers.