Ingredients:

  • 2 lbs Kirby or pickling cucumbers
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 4 cups water
  • 2 cups white distilled vinegar
  • 1/4 cup Kosher salt
  • 1 tbsp granulated sugar
  • 1 tbsp yellow mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Wash the cucumbers thoroughly in cold water. Slice off exactly 1/16th of an inch from the blossom end of each cucumber to maintain crispness. Leave them whole or slice lengthwise into quarters.
  2. Combine water, white distilled vinegar, Kosher salt, sugar, mustard seeds, and peppercorns in a pot. Bring to a rolling boil over medium-high heat, stirring until salt and sugar are dissolved. Remove from heat and cool for 10 minutes.
  3. Divide the smashed garlic cloves and fresh dill sprigs evenly between two wide-mouth quart Mason jars.
  4. Pack the cucumbers tightly into the jars vertically. Pour the warm brine over the cucumbers until fully submerged, leaving 1/2 inch of headspace.
  5. Seal lids tightly and let sit at room temperature for 2 hours, then transfer to the refrigerator and chill for at least 24 hours.