Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 8 cloves garlic, thinly sliced
  • 1 bunch fresh dill, roughly chopped
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice cucumbers into uniform spears or rounds. Distribute the sliced garlic and fresh dill evenly between two clean quart-sized mason jars.
  2. Combine the distilled white vinegar, filtered water, pickling salt, and granulated sugar in a small saucepan over medium heat. Stir until salt and sugar have completely dissolved and the liquid is clear.
  3. Remove the brine from heat and add black peppercorns, mustard seeds, and red pepper flakes.
  4. Tightly pack the cucumber slices into the jars, pressing down to remove large gaps.
  5. Pour the hot brine over the cucumbers until they are fully submerged. Tap jars gently on the counter to release trapped air bubbles.
  6. Seal lids tightly and let jars cool to room temperature before refrigerating for 24 hours.