Ingredients:

  • 3 lbs Kirby or Persian cucumbers
  • 8 cloves garlic, smashed
  • 1 cup fresh dill weed, roughly chopped
  • 4 sprigs fresh dill umbrellas
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 1/4 cup pickling salt
  • 1 tbsp granulated sugar
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes
  • 4 bay leaves

Instructions:

  1. Wash cucumbers thoroughly and slice ends off. Cut into spears or rounds.
  2. Place cucumbers in a colander, toss with 1 tbsp of the pickling salt, and let sit for 30 minutes to draw out moisture.
  3. Rinse the cucumbers under cold water to remove excess surface salt and pat dry.
  4. Divide the smashed garlic, fresh dill weed, and aromatics (dill umbrellas, peppercorns, mustard seeds, red pepper flakes, and bay leaves) evenly among the 4 pint jars.
  5. In a large pot, combine the water, vinegar, remaining pickling salt, and sugar.
  6. Bring the mixture to a rolling boil over medium-high heat, stirring continuously until salt and sugar are completely dissolved.
  7. Remove brine from heat immediately to maintain acidity levels.
  8. Pack the prepared cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
  9. Pour the hot brine over the cucumbers until they are completely submerged.
  10. Seal jars and refrigerate for 24 hours before serving to allow flavors to set.