Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 4 cloves garlic, smashed and peeled
  • 4 sprigs fresh dill, roughly chopped
  • 2 tbsp crushed red pepper flakes
  • 2 whole red Fresno peppers, thinly sliced
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Wash cucumbers thoroughly. Trim the blossom end to remove enzymes that cause softening, then slice each cucumber lengthwise into quarters to create uniform spears.
  2. Combine vinegar, water, salt, sugar, mustard seeds, and peppercorns in a saucepan. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved, then remove from heat.
  3. Divide the smashed garlic, fresh dill, and sliced Fresno peppers evenly among the glass jars. Pack the cucumber spears tightly into the jars vertically, then sprinkle the crushed red pepper flakes over the top.
  4. Pour the hot brine over the cucumbers until they are completely submerged. Tap the jars gently to release air bubbles, seal with lids, and cool to room temperature before refrigerating for 24 hours.