Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 4 large jalapeños, sliced into rounds
  • 8 cloves garlic, smashed
  • 1 bunch fresh dill, divided into sprigs
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp red pepper flakes
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or thick rounds.
  2. Pack the bottom of each of the 4 wide-mouth pint mason jars with a few smashed garlic cloves, a few slices of jalapeño, and a sprig of fresh dill.
  3. Layer the cucumber spears tightly on top of the aromatics, leaving about 1/2 inch of headspace at the rim.
  4. In a small saucepan, combine the white vinegar, water, pickling salt, sugar, and red pepper flakes.
  5. Bring the brine to a light simmer over medium heat, stirring just until the salt and sugar dissolve, then remove from heat immediately.
  6. Distribute the black peppercorns, mustard seeds, and coriander seeds evenly among the jars.
  7. Carefully pour the hot brine over the cucumbers until they are completely submerged.
  8. Tap the jars gently on the counter to release trapped air bubbles, seal with lids, and let cool to room temperature on the counter for 1 hour.
  9. Transfer the jars to the refrigerator and chill for 48 hours for peak flavor infusion.