Ingredients:

  • 5 lbs Kirby or pickling cucumbers
  • 3 tbsp coarse sea salt
  • 10 cloves garlic, smashed
  • 4 cups distilled white vinegar
  • 4 cups filtered water
  • 1/3 cup sea salt
  • 2 tbsp whole black peppercorns
  • 1 tbsp dill seeds
  • 1 tsp sugar
  • 10 sprigs fresh dill
  • 10 slices fresh lemon

Instructions:

  1. Wash cucumbers and slice off 1/16th of an inch from the blossom end of each cucumber to remove enzymes that cause softening.
  2. Leave cucumbers whole or slice into spears.
  3. Toss cucumbers with 3 tbsp of sea salt in a large bowl and let sit for 2 hours to draw out moisture, then rinse thoroughly with cold water.
  4. In a stainless steel pot, combine distilled white vinegar, filtered water, 1/3 cup sea salt, sugar, peppercorns, and dill seeds.
  5. Bring the brine to a rolling boil over high heat, then reduce heat and simmer for 5 minutes.
  6. Place one smashed garlic clove and one sprig of fresh dill at the bottom of each of the 10 pint jars.
  7. Pack the cucumbers tightly into the jars so they do not float.
  8. Tuck one lemon slice into the side of each jar and pour the hot brine over the cucumbers, filling to the top.
  9. Seal jars and refrigerate for 48 hours to allow flavors to penetrate for peak crunch and taste.