Ingredients:

  • 2 lbs Kirby Cucumbers, sliced into 1/4 inch rounds
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 2 cups distilled white vinegar
  • 1 cup water
  • 2 tbsp pickling salt
  • 1/4 cup granulated sugar
  • 2 tbsp crushed red pepper flakes
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Slice the cucumbers into uniform rounds. Divide the smashed garlic, chopped dill, and sliced cucumbers evenly between two sterilized quart-sized Mason jars, packing them tightly while leaving a half-inch of headspace.
  2. In a medium saucepan, combine the vinegar, water, sugar, pickling salt, red pepper flakes, peppercorns, and mustard seeds.
  3. Bring the brine mixture to a rolling boil over medium-high heat, stirring until sugar and salt are completely dissolved. Remove from heat immediately.
  4. Carefully pour the boiling brine over the cucumbers, ensuring all vegetables are completely submerged.
  5. Tap the jars gently on the counter to release trapped air bubbles, seal with lids, and allow to cool to room temperature before refrigerating for 24 hours.