Ingredients:

  • 2 lbs Kirby/Pickling Cucumbers
  • 8 cloves fresh garlic
  • 1/2 cup fresh dill
  • 2 habanero or jalapeño peppers
  • 2 cups apple cider vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp maple syrup
  • 1 tsp red pepper flakes
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Pack the sliced cucumbers tightly into sterilized jars, interspersing smashed garlic cloves, fresh dill sprigs, and sliced chili peppers evenly between the cucumber layers.
  2. Combine the apple cider vinegar, water, kosher salt, maple syrup, mustard seeds, peppercorns, and red pepper flakes in a saucepan.
  3. Heat the mixture over medium-high until the liquid reaches a gentle simmer and the salt and syrup are fully dissolved.
  4. Carefully pour the hot brine over the packed cucumbers, leaving about 1/2 inch of headspace at the top of each jar.
  5. Tap the jars gently on the counter to release trapped air bubbles, seal tightly, and let cool to room temperature before refrigerating for 24 hours.